← All recipes

🍽️ Crispy Chicken Thighs with Roasted Vegetables and Figs

579 kcal · 30 min · 4 servings

Ingredients

• 800 g small, waxy potatoes
• 4 carrots
• 1 bulb fennel
• 4 chicken drumsticks
• 2 stalks parsley
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 150 ml vegetable broth
• 4 figs
• 2 tbsp chive rings

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Peel the potatoes and the carrots.
3. 3. Cut the potatoes in half lengthwise.
4. 4. Cut the carrots into small sticks.
5. 5. Wash the fennel thoroughly.
6. 6. Remove the tough stems from the fennel.
7. 7. Cut the fennel into wedges.
8. 8. Place the prepared vegetables in a large baking dish or casserole dish.
9. 9. Rinse the chicken thighs under cold water.
10. 10. Pat the chicken thighs dry with a kitchen towel.
11. 11. Place the chicken thighs on top of the vegetables in the dish.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Chop the parsley leaves finely.
16. 16. Mix the chopped parsley with the oil.
17. 17. Season the oil-parsley mixture with salt and pepper.
18. 18. Drizzle the oil-parsley mixture evenly over the chicken and vegetables.
19. 19. Stir everything in the dish well to ensure even coverage.
20. 20. Place the dish in the preheated oven and bake the dish.
21. 21. Wash the figs.
22. 22. Remove the tough stem from the figs.
23. 23. Cut the figs into wedges.
24. 24. Take the chicken with vegetables out of the oven.
25. 25. Place the fig wedges on top of the hot chicken and vegetables.
26. 26. Sprinkle the finished dish with fresh chives.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 579
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 48 g