Thursday, December 5, 2013

Juicy oven roosted chicken and carrot 

I adore making pot roast for dinner  since I can pop it in the oven for the entire 1 hour. My husband and me are always seem to be hungry for dinner after a busy day, so food must be ready without to much complication. For this type of recipes you have to know only what you have in your fridge or from what vegetables you want to cook.


5 chicken thighs
3 big carrot
1 onion
4 clove garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon rosemary
1 teaspoon paprika 

1. Peel the carrot and cut into 3 cm long thick sticks, cut the onion into rounds and place them in a greased pan.

2. Clean the chicken, take out the skin and put on the vegetables. Place the garlic between the chicken. Sprinkle with condiments, pour 150 ml water on it.

3. Cover the pan with a kitchen foil and bake 30 minutes on 200 C.

4. Remove the cover from the pan and bake another 25-30 minutes.



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