This is a simple, ingenious recipe: The chicken thighs' fat drips onto the vegetables, providing plenty of moisture and flavor.
- Chicken Thighs (bone in)
- Carrots
- Celery
- Onions
- Yukon Gold Potatoes
- Garlic, minced
- Veg Oil
- Olive Oil
- Paprika
- Salt and Pepper
Brown the chicken thighs in a pan with vegetable oil until golden brown, then place them onto a bed of carrots, celery, onions, and garlic - all coated lightly with olive oil - and season with paprika, salt, and pepper. Bake at 400F for 35 minutes.