Chicken thighs on a bed of vegetables

Name: Chicken thighs on a bed of vegetables - Ica L.
Ingredients: chicken thighs; 4 pieces Mexican mix 500 g garlic 3; 4 cloves salt pepper paprika olive oil

Meat - Chicken thighs on a bed of vegetables by Ica L. - Recipia

I often find myself waking up needing to cook something quick for dinner, but I'm not in the mood for complicated recipes or to dirty a lot of dishes. Chicken thighs on a bed of mixed vegetables have saved the day many times. Everything goes straight into a heat-resistant dish, and the rest is just waiting. You don't even need to thaw the vegetables. The thighs get a good flavor from garlic and spices, and the vegetables come out juicy. Quick info Total time: approx. 45 minutes Preparation time: 10 minutes Oven time: 35-40 minutes Servings: 4 Difficulty: easy Recipe type: quick dinner, casual lunch Ingredients 4 chicken thighs (whole or just the upper part, as preferred) 500 g frozen mixed vegetables (usually peas, carrots, corn, green beans, bell peppers) 3-4 cloves of garlic salt to taste pepper to taste paprika, just enough to sprinkle evenly over the thighs 2-3 tablespoons olive oil water, just enough to lightly cover the bottom of the dish (about 50-70 ml) Preparation method 1. Preheat the oven to 200°C, so it’s ready when you finish preparing the ingredients. 2. Place the frozen mixed vegetables directly into a heat-resistant dish. Spread the vegetables in as even a layer as possible. 3. Prepare the chicken thighs: clean them, and pat them dry. Insert slices of garlic into the meat, using the tip of a knife. Stuff each thigh with a few pieces of garlic, but don’t overdo it. 4. Place the thighs over the layer of vegetables. Sprinkle them with salt, pepper, and paprika, to taste. Make sure to season all sides. 5. Drizzle everything with olive oil, letting it fall on the vegetables as well. Add a little water, just enough to thinly cover the bottom of the dish. Don’t add too much water, as the frozen vegetables will also release some liquid. 6. Cover the dish with a lid or aluminum foil. Place it in the oven for 30 minutes. 7. After this time, remove the lid and leave the dish in the oven for another 5-10 minutes, just enough for the thighs to brown slightly on top. 8. Take the dish out and let it sit for 5 minutes before serving. Why I make this recipe often It’s one of the quickest solutions for a warm meal, with minimal effort. I don’t dirty many dishes and I don’t have to wash pans. I use what I have in the freezer, and the thighs don’t dry out. It works well when I don’t have time or energy to stand by the stove. Tips and variations Tips Don’t add too much water at the beginning. Check after 30 minutes; the liquid shouldn’t cover the thighs. If you want a browner crust, you can turn on the oven grill in the last 2-3 minutes. You can pierce the thighs with a fork to help them cook better. Substitutions The mixed vegetables can be replaced with any frozen vegetable mix you have on hand (peas with carrots, just green beans, etc.). Olive oil can be replaced with another vegetable oil. You can also use chicken drumsticks, not just thighs. Variations Add a few thin slices of onion between the vegetables if you have them on hand. For a stronger flavor, you can sprinkle a little rosemary or thyme on top. For a slightly spicy note, you can sprinkle hot paprika or chili flakes over the thighs. If you don’t have fresh garlic, you can use garlic powder if needed, but the taste won’t be the same. Serving ideas Serve with a slice of fresh bread or alongside plain rice. It can be complemented with a green salad or a serving of pickles, especially in the cold season. Frequently asked questions 1. Do I need to thaw the mixed vegetables beforehand? No, the frozen vegetables go straight into the dish. They will cook well in the oven and release just the right amount of liquid. 2. How thick should the layer of vegetables be? An even layer, not too thick, so all the vegetables cook properly and don’t become too watery. 3. What can I do if the thighs haven’t browned enough? You can leave the dish uncovered for another 5 minutes or turn on the grill function for a few minutes at the end. 4. Can I use another type of meat? It can also be adapted with chicken breast, but I recommend thicker pieces so they don’t dry out. Cooking times may vary slightly. 5. If I don’t have a heat-resistant dish, can I use a regular tray? Yes, you can use any heat-resistant tray, as long as you can cover it in the first 30 minutes. Nutritional values Approximately, one serving (one chicken thigh with vegetables): Calories: 350-400 kcal Proteins: 28-30 g Carbohydrates: 18-22 g Fats: 16-20 g The values depend on how much oil you use, the thickness of the thighs, and the composition of the vegetable mix. It is a balanced meal, with enough proteins and fiber. Storage and reheating Leftovers can be stored in the fridge, in a closed container, for a maximum of 2 days. For reheating, you can use the oven or microwave, but the texture of the vegetables may become softer after reheating. I do not recommend keeping it for more than two days, as the vegetables become too soft. That’s it. It’s a basic recipe for busy evenings, without any hassle.

Preparation

In a yena dish, we put the frozen Mexican mix, over which we place the chicken thighs that are stuffed with garlic and seasoned. Olive oil and a bit of water are added. The dish is covered and placed in the oven for 30 minutes. When they are almost done, remove the lid and keep in the oven for another 5-10 minutes. A simple and quick recipe. Enjoy your meal!!!

Chicken thighs on a bed of vegetables

Preparation

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