Juicy oven roosted chicken and carrot
5 chicken thighs
3 big carrot
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.