Juicy Baked Chicken with Potatoes and Vegetables

1. 1 Chicken thighspack 900 g ≈ $3.99 130 g
2. 2 Potatoes≈ $2.19 per kg 450 g
3. 3 Carrots≈ $1.50 per kg 80 g
4. 4 Bell peppers≈ $6.00 per kg 40 g
5. 5 Red onion≈ $3.00 per kg 100 g
6. 6 Soy sauce 25 ml
7. 7 Sunflower oil 10 ml
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Mustard seeds 2 g
10. 10 Parsleypack 50 g ≈ $1.50 5 g
11. 11 Ground black pepper 1 g

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

Method

1. Cut potatoes² in half lengthwise, slice carrots³ into thick rounds, quarter the onion, and dice the bell⁴ pepper into large cubes

2. Preheat oven to 425°F (220°C)

3. Mince the garlic⁸, then mix with soy sauce, mustard seeds, and chopped parsley¹⁰ for the marinade

4. Rinse chicken¹ thighs, pat dry, and rub with chopped parsley¹⁰ and a quarter of the marinade; toss to coat

5. Pour the remaining marinade over the vegetables, add chopped parsley¹⁰, and mix thoroughly

6. Arrange the vegetables and chicken¹ on a baking sheet and roast for 30–35 minutes

7. Remove from oven, serve on plates, and garnish with fresh parsley¹⁰