Grilled chicken thighs with new potatoes and peas

Captivating Grilled Chicken Thighs Recipe with New Potatoes and Peas

If you're looking for a delicious and healthy lunch, this grilled chicken thighs recipe with new potatoes and peas is the perfect choice. With fresh ingredients and simple preparation, you'll create a flavorful dish that will surely impress. Whether it's a family meal or a dinner with friends, this dish will bring a touch of flavor to your table.

Preparation time: 15 minutes
Baking time: 35 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:
- 2-4 chicken thighs
- 450-500 g new potatoes
- 250 g fresh peas
- One head of garlic
- One white onion, sliced
- One stalk of celery
- 2-3 medium tomatoes
- 1-2 oranges (for serving)
- Green lettuce leaves (for decoration)
- Oil
- Salt, pepper
- Fresh rosemary and tarragon
- 1 cup of dry white wine
- Dried seaweed (optional)

Preparation:

1. Preparing the ingredients: Start by cleaning the new potatoes. Wash them well under running water, then cut them in half or into cubes, depending on your preference. Separately, shell the peas from the pods and wash the beans. Chop the celery finely, and peel and crush the garlic. Slice the onion, and you can cut the tomatoes into cubes.

2. Assembling the vegetables: In a baking dish, grease the bottom with a splash of oil. Add the potatoes, peas, onion, celery, and tomatoes. Sprinkle with chopped rosemary and tarragon. Add 1/2 cup of water and place the dish in a preheated oven at 180 degrees Celsius. Add 1 cup of dry white wine, salt, and pepper to taste. Make sure the vegetables are well covered with the spices.

3. Baking the vegetables: Leave the vegetables in the oven for 30-35 minutes. Check them occasionally and, if necessary, add a little more water to prevent drying out.

4. Preparing the chicken thighs: Meanwhile, clean the chicken thighs, wash them, and lightly char them to remove any impurities. Season with salt, pepper, and a little rosemary if desired. Then, use the grill to cook them, ensuring they brown evenly on both sides.

5. Assembling the dish: Once the chicken thighs are cooked and the vegetables are tender, it's time to assemble the plate. Place the lettuce leaves on the plate, add the baked vegetables, and on one side, place the chicken thigh. Garnish with orange slices for a touch of freshness and color.

6. Special detail: For an extra boost of vitamins, you can add dried seaweed. Before serving, soak them in water for 30 minutes, then add them to the plate. They not only add an interesting appearance but also a wide range of nutrients.

Serving: You can serve this dish with a glass of dry white wine, which will perfectly complement the flavors. This recipe is not only tasty but also a healthy choice, perfect for a family meal or a dinner with friends. Enjoy your meal!