Baked chicken thighs with vegetables

Name: Baked chicken thighs with vegetables
Ingredients: 2 bone-in chicken thighs (600 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 1000 ml water; 1 medium onion (150 g); 2 medium potatoes (300 g); 200 g broccoli; 150 g baby carrots or small carrots; 3-4 Brussels sprouts

Meat - Baked chicken thighs with vegetables by Georgeta K. - Recipia

Broccoli, which we started eating after we learned it was good for the stomach, goes into baked chicken thighs with vegetables alongside potatoes, carrots and Brussels sprouts. The chicken thighs bake in clear broth, then brown at the end without foil; the vegetables soften and soak up some of the broth. At the table, I like to have bread for the broth left in the pan. Preparation: 20 minutes. Cooking: 60 minutes. Total time: 80 minutes. Servings: 2. About 650 kcal and 42 g protein per serving.

Ingredients

2 bone-in chicken thighs (600 g)
1 teaspoon salt
1/2 teaspoon ground pepper
1000 ml water
1 medium onion (150 g)
2 medium potatoes (300 g)
200 g broccoli
150 g baby carrots or small carrots
3-4 Brussels sprouts

Preparation

1. Pat the chicken thighs dry with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Put the chicken thighs in a pot with 1000 ml water and the peeled onion. Bring to a boil, skim well, then simmer over low heat for 10 minutes. 3. Peel the potatoes and cut them into medium-sized cubes. Prepare the broccoli, carrots and Brussels sprouts. 4. Arrange the chicken thighs in a baking dish, place the vegetables around them and pour in 500 ml of the broth you made. Save the remaining broth for another use. Cover the dish with foil and bake for 40 minutes at 200°C. 5. Remove the foil and bake for another 10 minutes, until the chicken thighs are golden and the potatoes are tender.

Notes

Chicken thighs that are about the same size bake more evenly; if they are very large, leave the dish covered for longer, until the meat comes away from the bone easily. Take your time skimming, since the broth needs to stay clear. Regular carrots work just as well, but cut them into finger-thick pieces. If the broccoli is frozen, put it straight from the freezer into the dish and keep the amount at 200 g. You can use 150 g of cauliflower, cut into medium-sized florets, instead of the Brussels sprouts. If the chicken thighs have no skin, they will brown less, even when thoroughly cooked. The chicken thighs and vegetables keep for up to 3 days in a covered container in the fridge; when reheating, add a little water if the broth has set. Serve with bread so you can mop up the broth from the dish.