Roasted Chicken Thighs With Potatoes and Onions

  • Difficulty: Basic
  • 2 hours
  • 4 servings

We love chicken thighs because they’re juicy and full of flavor, but we wanted them to taste even better. So, we’ve marinated them for half an hour in a mix of olive oil, lemon juice, Dijon mustard, and paprika powder. Next, we’ve roasted them in the oven next to a few potatoes and sliced red onion. A delicious meal, you can cook without putting much work into it.

Ingredients Needed for Roasted Chicken Thighs With Potatoes and Onions

½ cup lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
1 teaspoon dijon mustard
salt
pepper
4 chicken thighs
1 pound potato, small-sized
4 small red onions, quartered
thyme
5 ounces of cherry tomato, quartered

How to Cook Roasted Chicken Thighs With Potatoes and Onions

  1. Pour the lemon juice into a large bowl.
    Add the olive oil, paprika powder, and Dijon mustard. Season with salt and pepper. Mix well.
  2. Add the chicken thighs in the bowl and cover it with plastic foil. Let it marinate for 30 minutes.
  3. Preheat the oven to 400°F/200°C.
  4. Slice the small potatoes into quarters.
  5. Evenly spread the potatoes and red onions on the bottom of a baking dish. Lay the chicken thighs on top along with the fresh thyme. Slide the tray into the oven for the next 55 minutes.
  6. Reduce the heat to 360°F/180°C. Add the cherry tomatoes to the dish. Slide it into the oven, this time for 20 minutes.

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