Oven-roasted chicken with potatoes and carrots

Ingredients (serves 4)

• Skinless chicken thighs (raw)700 g
• Potatoes (raw)800 g
• Carrot300 g
• Onion150 g
• Rapeseed / sunflower oil20 g

Also: Garlic, sweet paprika, thyme, salt, pepper

Method

1. Turn the oven on to 200 °C to heat up (about 10 min). Wash the potatoes and cut them into large chunks, cut the carrots into thick rounds and the onion into wedges.
2. Put the chicken thighs in a bowl, pour over 1 tbsp oil (10 g) and add crushed garlic, sweet paprika, thyme, pepper and a little salt. Rub it in, then wash your hands with soap.
3. Toss the potatoes, carrots and onion with the rest of the oil (10 g) and a pinch of salt. Spread them on a baking tray in a single layer.
4. Lay the chicken thighs on top of the vegetables. Roast in the oven at 200 °C for 20 min.
5. Take out the tray, turn the chicken and stir the vegetables. Roast at 200 °C for another 20–25 min until the chicken and potatoes are golden.
6. Check the thickest thigh: there's no pink left inside and the juices run clear (or a thermometer reads 75 °C). If it's still pink, roast at 200 °C for another 5 min.
7. Serve straight away while it's hot.