Chicken Thyme with Potatoes and Carrots

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Ingredients:

 

Produce

2 lb chicken thighs

3 medium potatoes

5 carrots

1 medium white onion

10 clove of garlic

Oils and Vinegars

Extra version olive oil

Baking and Spices

½ tsp black pepper, ground

1 tsp salt

½ tsp whole spice, ground

¼ Cloves, ground

¼ Cardamom, ground

¼ tsp Cinnamon

1 tbsp dried thyme

 

How to make it:

• Peel the potatoes and carrots, and cut them in small squares, then season with salt, pepper, whole spice and thyme, and set aside.

• Peel and cut the onion in slices and add to the potatoes and carrots.

• In a deep sauce pan, add the extra version olive oil under medium heat. Add the above vegetables and sauté for few minutes, turning frequently. Place them in an oven safe pyrex tray.

• Meanwhile, season the chicken (on both sides) with salt, pepper, whole spice, ground cloves, ground cardamom, cinnamon and thyme. Sauté in the same vegetables pan on both side for a couple of minutes or until golden.

• Remove the chicken and add on top of the sautéed vegetables, add a little bit of water and place on the over under 450 heat for 10 minutes, then lower the heat to 350 for 20 minutes, or until fully cooked.

• I normally put the food under broil for few minutes to get the nice grown color. Serve and enjoy!