Cook : 00:15
Ingredients
Ingredients :
| quantity | the ingredient |
| 3 | boneless chicken legs 800g |
| 14 | mini carrots |
| 6 | garlic cloves |
| 10 | radishes |
| 1/4 | red onion |
| 1 | lemon |
| 1 | tbsp rosemary |
| 1 | tbsp thyme |
| 1/2 | tsp black pepper |
| 2 | tbsp olive oil |
| 1/2 | tsp salt |
1. Preheat the oven to 190C-410F.
2.Slice the radishes in half.
3.cut the lemon into 6 slices.
4.slice the red onion .
5.cut the chicken thighs into two.
6. Place the chicken thighs on a baking tray that’s been covered with parchment paper (to avoid a mess) and scatter the veggies everywhere around the thighs. Place the lemon slices over the chicken, drizzle the whole tray with the olive oil and sprinkle (salt, pepper, rosemary ,thyme )
over every-thing.
7.place in oven with bake for (45 minutes).
8.Take out of the oven and serve hot.
