Chicken Thighs with Carrot-Potato Vegetables

Pluck needles from rosemary sprig and chop very finely. Wash, dry and peel the potato and carrots. Cut the potato into wedges and the carrots into smaller sticks.

Mix with half the chopped rosemary needles, a little salt, pepper and 1 tablespoon of oil and place in a baking dish.

Wash the chicken thighs and dry them well.

Mix honey, 1 tbsp oil, the second half of the chopped rosemary needles, some pepper, salt and paprika and spread on the chicken thighs.

Place the thighs bottom side up on the carrot-potato mixture and roast in the oven preheated to 180 °C convection oven for 25 minutes, then turn the thighs over and roast for another 25 minutes until brown and crispy.

Arrange the chicken thighs with the carrot-potato mixture and serve.

Preparation Tip:

Instead of the carrot-potato vegetables, rice also goes well with the chicken thighs

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