Ingredients
– 1 whole chicken or 4 complete thighs (hindquarters)
– 4 medium potatoes
– 4 medium onions
– Olive oil
– Salt and pepper
– Dried thyme
Lets go cook
– We started by peeling the potatoes. Once peeled, we cut them into thin slices, no more than 1 centimeter thick. Then we put them as a base on a baking sheet. We also peel the onions and cut them into thin strips. We put it on the potato and season everything.
– Next we put the thighs on top of the potatoes and the onion. We add a glass of water and a drizzle of olive oil to everything. This way it will be juicier while baking. We make sure that at the bottom of the fountain, there is always humidity. This way the garnish is not going to burn. Season and add a good pinch of dried thyme to each thigh (or to the whole chicken, if you have chosen the complete piece)
– We put the chicken in the oven at 220ºC if you use thighs. heat up and down. Let it bake for about 30 minutes, until it is golden brown. If you use a whole chicken, we bake at 190ºC.
– When it is well browned, we remove the tray from the oven, we turn the pieces over. This will cook the other side.
– Immediately afterwards, we put the tray back into the oven. Finally we let it cook for approximately the same time, until everything is well cooked.