Chicken thighs on a bed of vegetables

Name: Chicken thighs on a bed of vegetables - Daniela K.
Ingredients: 2 large chicken thighs; 1 zucchini; 2 carrots; 1 bunch of green onions; 1 head of garlic; 1 teaspoon of Fuchs spice base; 1 pinch of thyme; 1 pinch of tarragon; 50 ml of water

Meat - Chicken thighs on a bed of vegetables by Daniela K. - Recipia

Chicken Drumsticks on a Bed of Vegetables When I have a few leftover vegetables in the fridge, I often prepare chicken drumsticks on a bed of vegetables. The recipe is simple and flexible: the vegetables are coarsely chopped, placed in a dish, and the drumsticks are put on top. I don't use oil because the chicken releases enough fat during cooking. A small amount of water helps the vegetables cook without drying out. Quick Info Preparation Time: not specified in the original recipe Cooking Time: until the drumsticks are browned Total Time: varies depending on the oven and the size of the drumsticks Servings: approximately 2 Difficulty: easy Recipe Type: main dish, baked Ingredients 2 large chicken drumsticks 1 zucchini 2 carrots 1 bunch of onions 1 head of garlic 1 teaspoon Fuchs Spice Base 1 pinch of thyme 1 pinch of tarragon 50 ml of water No oil is added. The fat released by the chicken drumsticks during cooking is sufficient for the dish. The rest of the spices can be adjusted to taste, depending on what you usually use with chicken and vegetables. Preparation Method 1. Clean and wash the vegetables. Coarsely chop the carrots, onions, and garlic. The pieces don't need to be perfectly equal, but they shouldn't be too large to ensure even cooking. 2. Wash the zucchini and slice it into rounds. If the rounds are too thick, the vegetables may not cook evenly, so it's best to keep a regular thickness. 3. Clean and wash the chicken drumsticks. Let them drain well before placing them over the vegetables. 4. Choose a ceramic dish or another suitable baking dish and arrange the vegetables in it. Spread them out as evenly as possible. 5. Sprinkle the Spice Base, thyme, and tarragon over the vegetables. If desired, you can adjust the amount of spices, as the final taste also depends on how salty the mixture is. 6. Place the drumsticks on top of the vegetables. There's no need to add oil. 7. Pour the 50 ml of water into the dish, among the vegetables, without rinsing the spices off the drumsticks. 8. Put the dish in the oven and let it cook until the drumsticks are nicely browned. The exact time is not specified in the basic recipe and may vary depending on the oven and the size of the drumsticks. 9. Serve the drumsticks alongside the baked vegetables and your favorite salad. During cooking, the drumsticks release their fat over the vegetables, which cook in the juices formed in the dish. If you're using vegetables of different sizes, cut them so that the firmer ones, like carrots, aren't in pieces much larger than the zucchini and onions. Why I Make This Recipe Often It's a useful dish when I don't have a fixed combination of vegetables on hand. It doesn't require frying beforehand, doesn't involve many dishes, and goes straight into the oven. Plus, no oil needs to be added, and the vegetables absorb the flavor and fat released by the chicken. The spices can be easily changed based on what I have at home. Tips Chop the vegetables coarsely, but avoid very large pieces of carrot and onion, as they take longer to soften. If the dish is narrow and the drumsticks are very close together, browning may take longer. Arrange them on top of the vegetables as much as possible without overlapping. Use a small amount of water. Its role is to help the vegetables at the beginning of cooking, not to turn the dish into a stew. There's no need to grease the dish or the drumsticks with oil. The chicken releases fat as it cooks. Check the drumsticks before serving. They should be cooked through, not just browned on the surface. Substitutions If you don't have Fuchs Spice Base, you can use the spices you have for chicken, but the original recipe is made with this blend. Thyme and tarragon can be kept or adjusted to taste. The source of the recipe clearly states that the choice of spices is up to each individual. The vegetables can vary depending on what you have in the fridge, but zucchini, carrots, onions, and garlic are the combination used here. Variations For a larger dish, increase the quantities proportionally, keeping the same preparation idea: vegetables at the bottom, drumsticks on top, a little water, and baking until browned. You can cut the onion into larger pieces if you want it to hold its shape better. The garlic can be left in larger pieces so that it cooks slowly among the other vegetables. If you only have smaller drumsticks, monitor the dish earlier, as they may brown faster than larger ones. There's no need to change the other ingredients. Serving Ideas The drumsticks are served hot, along with the vegetables from the dish. You can also add your favorite salad, as mentioned in the basic recipe. If the vegetables have released more juice in the dish, this can be poured over them when serving. The dish is hearty enough to be served as a main course without needing an additional side. Frequently Asked Questions Can I use a different type of dish? Yes. The recipe specifies a ceramic dish, but any suitable oven-safe dish available in your kitchen can be used. The important thing is that the dish can withstand baking. Is it necessary to add oil? No. In this recipe, no oil is added because the drumsticks release fat during cooking. This fat coats the vegetables and helps cook them. How long should the drumsticks stay in the oven? The original recipe does not specify an exact time. The dish should be left until the drumsticks are browned, and the time depends on their size and the oven used. Make sure the chicken is cooked through before serving. Can I change the spices? Yes. The spices can be adjusted to taste. The version presented uses Spice Base, thyme, and tarragon, but the quantity and combination can be modified. What if the vegetables are cut very large? If the carrots or other vegetables are in large pieces, they may cook more slowly. Chop them coarsely, but not excessively large, so that they all reach the right texture at the same time. Nutritional Values The values below are estimates and are calculated for approximately two servings, using two large chicken drumsticks, the indicated vegetables, and without added oil. The exact amount depends on the size of the drumsticks, how much skin remains on them, and the proportion of fat left in the dish. Per serving: Calories: approximately 500–600 kcal Protein: approximately 40–45 g Fat: approximately 25–35 g Carbohydrates: approximately 25–30 g Fiber: approximately 6–8 g Sodium can vary significantly depending on the amount and type of Spice Base used. If the mixture is salty, no additional salt is needed. Storage and Reheating If there are leftover portions, store the drumsticks and vegetables in a sealed container in the fridge. It is preferable to consume them soon, as zucchini and onions change texture after storage. When reheating, warm the dish until it is hot inside. The drumsticks and vegetables can be reheated together, so the vegetables don't dry out. The appearance of the drumsticks may not be exactly as they were right after baking, but the flavor remains intact.

Chicken thighs on a bed of vegetables

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