👩🍳 Preparation Method
1️⃣ Preheat the Oven
Preheat your oven to 200°C (400°F).
2️⃣ Prepare the Vegetables
Place the potato chunks and carrot pieces in a large baking dish. Drizzle with olive oil, season with salt, pepper, and half of the dried herbs. Toss to coat evenly.
3️⃣ Season the Chicken
Pat the chicken thighs dry with paper towels. In a small bowl, mix olive oil, garlic, paprika, remaining herbs, salt, and pepper. Rub this mixture generously over the chicken, making sure to coat both sides.
If using honey, lightly brush it over the skin for extra golden color and flavor.
4️⃣ Assemble the Dish
Arrange the seasoned chicken thighs on top of the vegetables, skin side up. Pour the chicken broth gently into the bottom of the dish (avoid pouring directly over the crispy skin).
5️⃣ Bake to Perfection
Bake uncovered for 45–55 minutes, or until:
The chicken skin is crispy and deeply golden
The internal temperature reaches 75°C (165°F)
The potatoes are fork-tender
For extra crispiness, broil for the last 3–5 minutes.
6️⃣ Rest and Serve
Let the dish rest for 5 minutes before serving. Spoon some of the flavorful pan juices over the chicken and vegetables.
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