Baked Chicken Thighs
Prep time
Cook time
Total time
Recipe type: Roasting
Serves: 4
  • 6 whole chicken thighs
  • 6 medium potatoes
  • 4 medium onions
  • 1 fennel or 2 red bell peppers or 4 medium carrots
  • 3 tablespoons olive oil
  • salt and pepper
  • sweet paprika
  • rosemary
  1. Preheat the oven: 230 degrees Celsius/ 450 degrees Fahrenheit.
  2. Wash, dry and halve the chicken thighs at the joint, then place them on a lightly greased baking tray.
  3. Mix together 2 tablespoons olive oil, salt, pepper, sweet paprika and rosemary in a small bowl. Smear the chicken thighs all over with this mixture. Put the chicken in the hot oven and bake for 10 minutes.
  4. In the meantime, peel and cut the potatoes and the onions into wedges. The onion wedges should be a bit smaller than the potato wedges. Cut the vegetables into chunks or wedges as well. Place everything in a large bowl, add the remaining tablespoon of olive oil and more salt, pepper, sweet paprika and rosemary. Mix everything very well.
  5. Arrange the vegetables on the tray around the chicken and bake everything for 30 to 40 minutes, basting about 2-3 times in between, until the vegetables are soft and the chicken juices run clear. Pierce the chicken thigh in the thickest part, there should be no more blood coming out, just clear juices.
Recipe by It's all about home cooking at