Oven-baked chicken thighs with potatoes

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Sunflower oil 10 ml
6. 6 Paprika 2 g
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes² and onions³; cut the potatoes into wedges about 2 cm thick; cut the onions into rings; peel and crush the garlic⁴; preheat the oven to 200°C.

2. Toss the potatoes² and onions³ with oil, salt, and paprika until every piece is coated.

3. Rub the chicken¹ thighs with salt, pepper, and crushed garlic⁴.

4. Spread the potatoes² and onions³ on a baking sheet, then place the thighs on top.

5. Bake the sheet in the oven for 45 minutes at 200°C; the chicken¹ should reach an internal temperature of 74°C, and the potatoes² should brown and become tender.

6. Remove from the oven and let rest for 5 minutes; serve hot with the bed of potatoes² and onions³.