INGREDIENTS:
2 chicken thighs
6 small potatoes
4 carrots, cut diagonally, precooked for 10 minutes in water
2 small shallots, minced
4 jacketed garlic cloves, just crushed with a knife
olive oil
salt/pepper/thyme/bay leaves
METHOD:
First, we take care of the chicken thighs: rub the chicken with lemon, season it with salt,pepper, thyme and olive oil.
Film and leave to marinate for 1 hour overnight Then in a salad bowl, mix the potatoes with the carrots, shallots, garlic cloves, olive oil, salt, pepper and thyme.
Then in a gratin dish, arrange the vegetables and on top the chicken thighs, add two bay leaves and bake in an oven, preheat to 180 degrees for 1 hour or even 1 hour 30 minutes Finally, once the vegetables are cooked, remove the thighs and grill them in the oven on the grill position.
Add chopped parsley to the vegetables.
Meanwhile, brown steamed green beans in a little oil with a chopped shallot, salt, pepper and parsley.
