Fırında Tavuk Budu (Baked Chicken Thighs with Potatoes and Peppers)
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Ingredients
- 8 chicken thighs, bone-in
- 500 g waxy potatoes
- 1 red pepper
- 3 garlic cloves
- 1 lemon, juiced
- 3 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 678 kcal
- Protein
- 46.2 g
- Carbohydrate
- 24 g
- of which sugars
- 3.3 g
- Fat
- 43.1 g
- of which saturates
- 10.6 g
- Fibre
- 4.3 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Toss the waxy potatoes, cut into chunks, and red pepper, sliced, with half the olive oil in a large roasting tray.
- 3
Rub the chicken thighs with the remaining olive oil, garlic cloves, dried oregano and lemon juice, and nestle them among the vegetables, skin-side up.
- 4
Roast for 40-45 minutes, turning the vegetables once, until the chicken is cooked through with no pink remaining and the skin is golden and the potatoes are tender.
- 5
Season with salt and black pepper before serving.
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