Oven Chicken and Potatoes

Ingredients

• 4 pieces Chicken thighs or drumsticks (Skin left on for extra crispiness)
• 4 medium Potatoes (Peeled and cut into 3 (thick slices))
• 2 units Onions (Cut into quarters)
• 2 tbsp Olive oil (To coat the vegetables and chicken)
• 60 ml Water (½ small glass, helps with steaming)
• ½ tsp Sweet paprika
• ¼ tsp Ground ginger
• ¼ tsp Ground cumin
• ¼ tsp Dill powder
• 1 tsp Thyme or Herbes de Provence
• ½ tsp Mild curry
• a pinch Turmeric
• 1 tsp Salt
• ½ tsp Ground black pepper

Instructions

1. Preheat oven and prepare the pan

   Preheat the oven to 220°C. Line the baking sheet with parchment paper.

   Time: PT5M

   Temperature: 220°C

2. Cut potatoes and onions

   Peel the potatoes and cut them into slices about 1 cm thick (into 3). Peel the onions and cut them into quarters.

   Time: PT10M

3. Prepare the chicken

   If needed, cut the thighs or drumsticks into medium‑sized pieces so they cook at the same time as the vegetables.

   Time: PT5M

4. Mix the spices

   In a small bowl, combine the paprika, ginger, cumin, dill powder, thyme (or Herbes de Provence), curry, turmeric, salt and pepper.

   Time: PT5M

5. Season and arrange on the pan

   Place the potatoes, onions and chicken on the sheet. Drizzle with olive oil, add 60 ml of water, then sprinkle the spice mixture. Toss lightly with a wooden spoon to coat everything well.

   Time: PT10M

6. First bake (lower oven rack)

   Put the sheet on the lower rack. Bake for 50 minutes at 220°C.

   Time: PT50M

   Temperature: 220°C

7. Finish (upper rack for browning)

   Move the sheet to the upper rack and bake an additional 10 minutes to achieve a nice golden color.

   Time: PT10M

   Temperature: 220°C

8. Rest and serve

   Remove the sheet from the oven, let rest for 5 minutes. Serve hot, accompanied by a small green salad.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

40 g

Fat

15 g

Fiber

5 g