Chicken thighs baked in bacon with potatoes and carrots
Roasted chicken thighs with bacon, potatoes and carrots are a hearty one-dish lunch. Season the meat with smoked paprika and cumin, layer the vegetables with bacon and bake until soft, the end of the roasting process will give the legs a golden color.
Ingredients · Servings 3
- 3 chicken thighs
- 600g potatoes
- 3 carrots
- 1 large onion
- 3 cloves of garlic
- 150 g English bacon
- smoked paprika (to taste)
- ground cumin (to taste)
- salt
- ground pepper
- butter for greasing the baking dish and brushing the meat
Method · 1 h 20 min
- Season the chicken thighs with salt, pepper, smoked paprika and ground cumin to taste. Let them rest in the refrigerator for about 1 hour. This step can be skipped.
- Wash, peel and cut the potatoes and carrots into pieces or slices. Peel the onion and garlic. Cut the onion into pieces or slices and finely chop the garlic. Cut the English bacon into slices or smaller pieces.
- Preheat the oven to 180°C. Grease a baking dish with butter and spread half of the potatoes on the bottom. Add the bacon and season with salt and pepper.
- Add the onion, carrot, garlic and remaining potatoes. Season the vegetables with salt and pepper again.
- Place the seasoned chicken thighs on top and place a thin slice of butter on each. Cover the baking dish with a lid or foil.
- Place in the preheated oven and bake for approximately 45 minutes.
- Then uncover the baking dish, lightly brush the chicken thighs with butter and increase the oven temperature to 220°C. Bake uncovered for another 10–15 minutes, until the meat is golden brown. Check to see if the potatoes and carrots are soft before finishing.
- Let the finished dish rest for a few minutes and serve the chicken thighs with baked potatoes, carrots, onions and bacon.
