Chicken and potato bake

Ingrédients

• 2 lb chicken thighs
• 1/2 teaspoon ginger powder
• 1 teaspoon thyme
• 1/2 teaspoon chili pepper flakes (optional)
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt (or add to taste)
• 1/2 teaspoon black pepper (or add to taste)
• 2 tablespoons olive oil
• 2.5 lb baby potatoes
• 3 large carrots (cut into 1-inch thickness)
• 12 ounces of cherry tomatoes
• 1 of onion (cut into 4 quarters)
• 3 of green onion (diced)
• 1 teaspoon paprika
• 2 tablespoons olive oil
• salt and pepper to taste
• cilantro for garnish

Préparation

1. 1

   --- Directions for the Chicken ---

2. 2

   Clean the chicken and pat dry with a paper towel. Add ginger powder, thyme, chili flakes, garlic powder, paprika, salt, black pepper, and oil.

3. 3

   Massage the Chicken thoroughly with the spice and set aside for 5 to 10 minutes while preparing the potatoes.

4. 4

   --- Directions for making the Potatoes ---

5. 5

   Wash the potatoes and dry them with a paper towel or a clean kitchen towel.

6. 6

   Cut the potatoes into four and place them in the baking pan. Add the carrots, onions, green onions, tomatoes, paprika, olive oil, salt, and pepper. Mix well.

7. 7

   Place the chicken over the seasoned vegetables. Bake at 425°F for 45-50 minutes, or until the chicken and potatoes are cooked through. An instant-read thermometer inserted through the thickest part of the chicken should read 165 degrees F (74 degrees C).