Chicken thighs with vegetables in the oven

Mix salt (to taste), black pepper (1/2 tsp), dried herbs (1 tsp), and paprika (1/2 tsp). Rub this mixture onto chicken thighs with skin (2 pieces) on all sides. Let marinate for 15–20 minutes.

Cut the onion (1 piece) into large wedges. Slice the carrot (1 piece) into rounds or sticks. Cut the mushrooms (2–4 pieces) in half or into quarters. Lightly crush the garlic (3–4 cloves) with a knife.

Transfer the vegetables to a baking dish. Add salt (to taste), black pepper (to taste), thyme leaves (a few sprigs), and bay leaves (2 pieces). Mix by hand.

Place the chicken thighs skin side up on top.

Bake in a preheated oven at 200°C for 40 minutes.

Turn on the grill mode with convection. Bake for another 5–7 minutes until a crispy golden crust forms.

Remove the dish from the oven. Let the meat rest for 5 minutes. Serve on plates and drizzle with the juices from the dish.

For a richer flavor, roast the vegetables separately for 30–40 minutes at 190°C, then place the chicken on top and cook according to the main recipe.