Baked Chicken with Potatoes

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  • 35m
  • 4
  • MEDIUM
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Ingredients

  • 500g of Chicken Thighs

  • 100g of Carrots

  • 200g of Potatoes

  • 3 Tbsps of Vegetable Oil

  • 2 Tbsps of American Garden Mustard

  • 3 Tbsps of American Garden Hot Sauce

  • 1 tsp of Salt

  • 1 tsp of Black Pepper

  • 1 tsp of Garlic Powder

  • 1 stick of Rosemary

Preparation

  • Peel the carrots and chop them into wide slices. Cut the potatoes into wide cubes.

  • In a bowl, place the chicken, potatoes, and carrots; then add the oil, mustard, and hot sauce.

  • Season with the salt, black pepper, garlic powder, and rosemary; then stir the ingredients until they are incorporated. Cover the bowl and refrigerate it for at least two hours.

  • Stack the chicken with the vegetables and the seasoning as a single layer in a non-stick oven sheet. Place the sheet in a preheated oven at 200oC until the ingredients are cooked and browned.

  • Take the sheet out of the oven and serve it immediately on your dining table.

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