Composition / ingredients
Cooking method
We wash and dry the chicken thighs, shift the skin from them and put the chopped onion (half an onion of two) and garlic under it. We pull the skin back on the thighs.
Mix mayonnaise and ketchup, taste and add salt, pepper and spices to taste. With the resulting sauce, we coat the thighs and let it brew for half an hour. During this time, peel the potatoes and cut them into cubes. Grate the carrots on a grater and cut the onion into half rings (one and a half onions). Mix all the vegetables, add salt and pepper.
We put the vegetables in the baking sleeve, spread the chicken thighs on top. We tie the sleeve and pierce it with a toothpick in several places.Preheat the oven to 180 degrees and bake the chicken and potatoes for about an hour. Towards the end of baking, the sleeve can be cut so that the chicken is browned.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ketchup - 93 kcal/100g
- Chicken legs - 158 kcal/100g
