Pierce the chicken thighs several times with a fork and rub salt into both sides (a little more on the side without skin). Sprinkle with a generous amount of coarsely ground pepper.
Rub olive oil onto the skin-side.
Rub olive oil onto a baking tray and cover with baking parchment. If you don't have a baking tray, create two deep boxes using aluminium foil (one for each chicken thigh).
Roughly chop the carrot into large chunks. Slice the onion into 1cm slices. Cut small potatoes in half, and larger potatoes into quarters.
Lay the onions onto the baking tray and place the chicken thighs on top. Roll them slightly so that only the skin side shows. Place the carrots, potatoes and tomatoes around the meat.
Cook in a preheated oven at 200°C for 50-60 minutes, until the skin is crispy. Transfer the cooked chicken and potatoes to a serving dish.
Set aside the tomatoes in a separate dish. Tip the rest of the vegetables from the baking tray into a frying pan, along with the juices from the meat. Slice the mushrooms into thick slices and lightly fry.
Transfer the fried vegetables along with the tomatoes to the serving dish and it's done. It's also good to garnish with parsley
Story Behind this Recipe
Delicious roast chicken using chicken thighs without bone! So reasonable!
If you like, replace the salt with Krazy Salt for an even better flavour! For chicken with bone, use recipe ID: 2412801