German Chicken Thigh Recipe
This German Chicken Thigh Recipe combines simple ingredients with traditional roasting techniques for a rustic, hearty meal.
Equipment
- Large 9x13" baking dish
- Oven
- Mixing spoon or clean hands
Ingredients
Main Ingredients
- 2 lbs bone-in chicken thighs skin-on or skinless, your choice
- 6 large potatoes cut into 1-inch cubes; Yukon Gold preferred
- 4 carrots cut into hearty chunks
- 1 large onion cut into wedges
- 3 cloves garlic sliced, not minced
- 2 tbsp olive oil
Spices & Seasoning
- 1 tsp cumin or coriander
- 1 tsp dried oregano
- 1 tsp basil
- 1 tsp rosemary
- salt and pepper to taste
- 3 bay leaves
Instructions
- Preheat your oven to 450°F (232°C). This high temperature ensures crispy skin and juicy meat.
- Add chicken thighs, potatoes, carrots, onion, garlic, and bay leaves to a deep baking dish.
- Drizzle olive oil over everything. Sprinkle with cumin or coriander, oregano, basil, rosemary, salt, and pepper.
- Toss all ingredients gently using hands or a spoon to ensure even coating.
- Bake uncovered for 40-45 minutes, or until chicken is golden and reaches 165°F, and potatoes are fork-tender.
Notes
For extra flavor, add a spoonful of German mustard to the oil. Use a deep baking dish to avoid bubbling over, and don't place vegetables directly under chicken to ensure roasting rather than steaming.