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🍽️ Roasted Chicken Thighs with Mustard Seeds and Vegetables

391 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,4 kg)
• 1 tbsp black mustard seeds
• 1 tsp black peppercorns
• 2 tbsp olive oil
• salt
• 2 carrots
• 4 shallots
• 2 fennel bulbs
• 8 sprigs thyme
• 250 ml dry white wine

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Rinse the chicken under cold water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Cut the chicken into 6 equal pieces.
5. 5. Coarsely crush the mustard and peppercorns in a mortar.
6. 6. Sprinkle the chicken pieces with the ground spice mixture.
7. 7. Drizzle the meat with the olive oil.
8. 8. Lightly salt the chicken pieces.
9. 9. Wash the vegetables thoroughly.
10. 10. Clean and peel the vegetables as needed.
11. 11. Cut the vegetables into large chunks or wedges.
12. 12. Place the prepared vegetables into a baking dish.
13. 13. Place the chicken pieces skin-side down on top of the vegetables.
14. 14. Distribute the thyme sprigs evenly over the dish.
15. 15. Season everything once more with a little salt and pepper.
16. 16. Pour some white wine over the chicken and vegetables.
17. 17. Place the baking dish into the preheated oven.
18. 18. Let the dish cook for about 40 minutes.
19. 19. Turn the vegetables occasionally during the cooking time.
20. 20. Turn the chicken pieces over during the last 25 minutes.
21. 21. Add more wine or water if necessary.
22. 22. Switch on the grill function briefly at the end if necessary.
23. 23. Brown the dish until it is nicely golden brown.
24. 24. Finally, adjust the seasoning with salt.
25. 25. Serve the chicken with the roasted vegetables hot.

Nutrition per serving

• kcal: 391
• Protein: 62 g · Fett/Fat: 7 g · Carbs: 8 g