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🥗 Crispy Chicken Thighs with Oven Potatoes and Fresh Melon-Tomato Salad

575 kcal · 30 min · 4 servings

Crispy Chicken Thighs with Oven Potatoes and Fresh Melon-Tomato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Take a bowl and add the chicken seasoning salt.
  3. 3. Add two tablespoons of honey to the bowl.
  4. 4. Add four tablespoons of olive oil to the bowl.
  5. 5. Add two generous pinches of salt to the bowl.
  6. 6. Add two generous pinches of pepper to the bowl.
  7. 7. Stir the marinade ingredients in the bowl well.
  8. 8. Rinse the chicken thighs under running water.
  9. 9. Pat the chicken thighs dry with a kitchen towel.
  10. 10. Poke deep into the meat with a fork in a few places.
  11. 11. Add the chicken thighs to the marinade.
  12. 12. Wash the potatoes thoroughly under running water.
  13. 13. Cut the potatoes in half through the middle.
  14. 14. Add the potato halves to the marinade.
  15. 15. Mix the potatoes and chicken well with the marinade.
  16. 16. Distribute the ingredients evenly on a baking sheet.
  17. 17. Place the baking sheet in the preheated oven.
  18. 18. Bake the ingredients for about 25 to 30 minutes.
  19. 19. Turn the chicken thighs after about 15 minutes of baking time.
  20. 20. Take the ingredients out of the oven when they are crispy and golden brown.
  21. 21. Peel the melon.
  22. 22. Cut the melon into small cubes.
  23. 23. Rinse the tomatoes under running water.
  24. 24. Pat the tomatoes dry with a kitchen towel.
  25. 25. Cut the tomatoes in half through the middle.
  26. 26. Rinse the basil under running water.
  27. 27. Shake the basil dry.
  28. 28. Take four nice basil tips and set them aside.
  29. 29. Roughly tear the remaining basil leaves into small pieces.
  30. 30. Take a clean bowl.
  31. 31. Add the melon cubes to the bowl.
  32. 32. Add the tomato halves to the bowl.
  33. 33. Add the rough basil pieces to the bowl.
  34. 34. Add four tablespoons of olive oil to the bowl.
  35. 35. Mix the salad ingredients in the bowl well.
  36. 36. Season the salad with salt and pepper to taste.
  37. 37. Take the chicken thighs and potatoes out of the oven.
  38. 38. Serve the chicken and potatoes with the melon-tomato salad.
  39. 39. Garnish the dish with the reserved basil tips.
  40. 40. Enjoy your meal!

Nutrition per serving