Roasted Chicken Thighs with Fried Potatoes

A hearty meal to serve with a large bowl of seasonal salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Meat, chicken, loaves

  • 2 spoons Juice, lemon

  • 1.5 spoons Oil, vegetable oil, canola

  • 2 pinch Spices, pepper, black

  • 0.5 teaspoons Salt, table

  • 0.75 teaspoons Spices, paprika

  • 4 spoon Olives, black, in brine

  • 700 g Potatoes, white

  • pieces Oil, vegetable oil, canola

Steps

  1. Wash the chicken thighs and thoroughly dry them with paper towels. In a large bowl, prepare a marinade from lemon juice, oil, salt, pepper, and ground red paprika. Add the chicken meat and mix everything well so that the meat is evenly seasoned.

  2. Preheat the oven to 180 degrees Celsius. Pour a little oil into a deep baking dish and spread it evenly. Place the marinated chicken thighs in the greased baking dish. Bake in the preheated oven for about 40 minutes. During baking, turn the thighs several times and baste them with the juice that has collected in the dish. Add the olives to the dish about 10 minutes before the end of baking.

  3. While the meat is baking, prepare the potatoes. First, peel the potatoes and wash them well. Cut them into thin strips for fries. Dry the strips well with a kitchen towel. Place a large deep pan on the stove and heat the oil well, being careful not to overheat it. Carefully add the potato strips to the hot oil and fry them until they turn golden brown. Remove the fried potatoes with a slotted spoon and place them on paper towels to drain the excess oil.

  4. Serve two roasted thighs per plate. Add some olives and fried potatoes, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 127.57 kcal
  • Fat: 5.45 g
    • Saturated Fat: 1.15 g
  • Carbohydrates: 6.31 g
    • Sugars: 0.4 g
  • Protein: 10.85 g
  • Fiber: 0.92 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The fat is hot enough for frying if small bubbles form around a wooden spoon handle.