Ingredients
- 1 chicken thigh per person, good quality
- --- Roasted Vegetables ---
- Potato
- Carrot
- Onion
- Garlic
- Cherry tomatoes
- Salt
- Pepper
- Rosemary
- Lemon
- Rapeseed oil
- Butter
- --- Side Dish ---
- Chorizo
- Squash
Instructions
Start by cutting the vegetables into large pieces and spreading them out in a roasting pan. Brush the chicken with butter. Season the vegetables and chicken with salt, pepper and rosemary, and drizzle a little oil over the vegetables.
Melt some butter and add a little oil, and use this mixture throughout the roasting process (approximately every 15 minutes) to brush the chicken. This helps to achieve crispy skin.
Roast in a baking pan at 200°C for about 40 minutes. At the end, you can use the grill function to get even crispier skin. The thighs should rest a bit before serving – this helps keep the chicken juicy and tender.
Insert a meat thermometer into the thickest part of the thigh. The temperature should be 74°C when the chicken is done.
Cut the chorizo into pieces and fry until the pieces are crispy and golden, then add the squash and serve this as a side dish.
Notes
Use a meat thermometer for perfect results – 74°C at the thickest part of the thigh. Brush the chicken with butter and oil throughout for crispy skin.
Få nye oppskrifter rett i innboksen
Meld deg på nyhetsbrevet og motta ukens beste oppskrifter — gratis!
Leter du etter noe spesielt?
