Baked Chicken with Vegetables and Cheddar Recipe


( for 4 people )

1 kg chicken thigh with bone
3 tablespoons of olive oil
1 tablespoon salt
3 teaspoons dried thyme
1 pinch of black pepper
700 g peeled potatoes
700 g carrots
50 gr İçim Kashar Cheese
2 tbsp chopped spring onions


Preheat your oven to 200°C.

Slice the carrots and potatoes to the same size.

Coat the baking dish with 1 tablespoon of olive oil and place the chicken thighs in this bowl, making sure that the olive oil covers both sides of the chicken. Place them with the skin parts facing up. Mix salt, thyme and black pepper and sprinkle half of the mixture over the chicken.

Place the chicken in the oven for about 35 minutes until the tops are lightly browned.

Mix potatoes, carrots, two tablespoons of olive oil and the remaining salt-thyme mixture in a large bowl.

Put your half-cooked chicken in a bowl and place your potatoes and carrots in the same baking dish and make sure they are well covered with the oil left by the chicken.

Put it back in the oven. Continue cooking until the vegetables are tender, about 30 minutes.

When the vegetables are tender, place the chicken back on top.
Grate İçim Kashar Cheese and sprinkle it over them.

Continue baking in the oven until the chicken is cooked through and the vegetables are slightly browned.
Before serving on a plate, decorate it with chopped parsley and spring onion. Enjoy your meal.