3 chicken thighs
3 potatoes
1 big onion
1 carrot
3 cloves smashed garlic
Pinch of salt
Lemon juice (I use the bottle type lemon juice)
1. Marinate 3 chicken thighs for 2 hours with salt and dried herbs of your choice ( i used thymes, oregano, parsley, rosemary).
2. Peel and cut the vege into smaller sizes ( so that it save my cooking baking time=save electricity & $).
3. Heat up 1 tablespoon of oil in a non-stick pan/wok. Pan fry the chicken 2 minutes for each side in medium heat. Scoop out and lay them on the baking/roasting tray.
Next, while the non-stick pan/wok is still hot, put in all the vege and stir fry for 2 minutes just to slightly soften them. Sprinkle in some dried herbs of your choice and add some salt too. Mixed well and transfer them to the roasting/baking pan.
Add a dash of lemon juice to the chicken before putting into the oven.
Bake at 200°C for 30 minutes, top and bottom heat element on, fan mode, middle rack.
Method
1. Marinate 3 chicken thighs for 2 hours with salt and dried herbs of your choice ( i used thymes, oregano, parsley, rosemary).
2. Peel and cut the vege into smaller sizes ( so that it save my cooking baking time=save electricity & $).
3. Heat up 1 tablespoon of oil in a non-stick pan/wok. Pan fry the chicken 2 minutes for each side in medium heat. Scoop out and lay them on the baking/roasting tray.
Next, while the non-stick pan/wok is still hot, put in all the vege and stir fry for 2 minutes just to slightly soften them. Sprinkle in some dried herbs of your choice and add some salt too. Mixed well and transfer them to the roasting/baking pan.
Add a dash of lemon juice to the chicken before putting into the oven.
Bake at 200°C for 30 minutes, top and bottom heat element on, fan mode, middle rack.