Servings: 0
- Medium size baking dish
INGREDIENTS
- 2 pounds/900 grams skinless chicken legs and thighs
- 4 onions, half-moon sliced
- 4 medium gold potatoes, cut into wedges
- 12 ounces/340 grams cherry tomatoes
- 7 garlic, peeled
- 1 flat tablespoon salt
- ½ teaspoon ground black pepper
- 1 flat tablespoon sweet paprika
- ½ teaspoon turmeric
- ⅓ cup olive oil
- 1 cup water
- 4-5 fresh thyme sprigs
INSTRUCTIONS
- Preheat the oven to 390°F (200°C).
- Layer the baking pan with onions, followed by tomatoes, garlic, potatoes, and chicken pieces. Drizzle oil evenly and sprinkle with spices. Add water.
- Cover with parchment paper and aluminum foil, then bake for 1 hour and 15 minutes.
- Uncover and bake for an additional 15 minutes, or until the top browns. Remove the pan from the oven and let it cool on the countertop for 10 minutes. Sprinkle some coarse salt and serve.