Roasted Chicken with Sun Vegetables
Main course
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This roasted chicken with sun vegetables is a simple and tasty dish, perfect for a family meal. I love preparing this recipe, because it is quick to make and does not require many ingredients. The chicken thighs are tender and juicy, while the vegetables, full of sun, bring a touch of freshness and color. The aromas of rosemary delicately perfume everything. It is a complete and balanced dish, ideal for a friendly lunch or dinner. Feel free to vary the vegetables according to your desires and the season. A real treat!
Ingredients (10 ingredients)
-
4 piece Chicken thighs
-
2 piece Tomato
-
1 piece Red bell pepper
-
1 piece Green bell pepper
-
2 piece Onion
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2 Branches Rosemary
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3 c. à soupe Olive oil
-
1 verre(s) Water
-
Salt
-
Mill pepper
Preparation (4 steps)
Preparation of vegetables
Wash, seed and cut the red and green peppers into strips. Peel and cut the onions into rings. Clean and cut the tomatoes into quarters. Set aside.
Chicken seasoning
Salt and pepper the chicken thighs. Place them in an oven dish.
Adding vegetables and rosemary
Spread the cut vegetables on the chicken thighs. Add the rosemary sprigs. Drizzle everything with olive oil. Pour the water into the bottom of the dish.
Baking in the oven
Preheat the oven to 210°C (th.7). Bake the dish for 20 minutes. Turn the chicken thighs and continue cooking for an additional 20 minutes, or until the chicken and vegetables are golden brown.
Finished cooking? Great! 🎉
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Created by
Julie Thomas
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