Delicious Chicken Thighs with Roasted Vegetables

Sprinkle with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of oregano, then cook until soft.

Remove the vegetables from the pan and mix with 120g of emmental cheese.

Remove plastic wrap from marinated chicken thighs and spoon the mushroom and cheese filling into each thigh.

Drizzle olive oil into a baking dish and place the rolled chicken thighs into the dish.

Bake in a preheated oven at 360°F (180°C) for 20 minutes.

Cut four potatoes into small cubes and put them in a pot.

Cover potatoes with water, add 1 teaspoon of salt, cover, and cook for about 10 minutes.

In a frying pan, add a drizzle of olive oil and slice one onion into half rings.

Fry the onions until golden and fragrant.

Add the boiled potatoes to the pan and toss gently to coat them.

Chop two cloves of garlic and add them to the pan.

Add 1 teaspoon of salt, 1 teaspoon of black pepper, and mix it all together.

Chop a bunch of green onions and stir them into the pan.

Brush the chicken thighs generously with a mixture of soy sauce, honey, paprika, and ginger.

Return the chicken to the oven for another 10 minutes.

Remove the glazed chicken thighs from the oven and place them on a plate, serving the potato mushroom sauté next to them.

Pour olive oil into a frying pan and melt half a stick (60g) of butter.

Place 6 to 8 chicken thighs on a board and sprinkle each thigh with salt, turning them over to season both sides.

Remove each thigh from the board and place it in the pan. Cook for 3 minutes on each side, turning with tongs.

Remove the cooked chicken thighs from the pan and place them on a plate.

Cut 3 to 4 large potatoes into rings and place them in the same pan.

Stir the potatoes well in the pan.

Cut one onion into half rings.

Add the onion to the potatoes and stir well.

Grate two cloves of garlic on a mini grater and add them to the pan.

Fry the mixture for 3 to 5 minutes.

Cut two carrots into rings.

Add the carrots to the potatoes and stir thoroughly.

Cut 7 to 8 mushrooms into quarters.

Add the mushrooms to the pan and stir well.

Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika, then stir again.

Chop one bunch of parsley.

Add the parsley to the pan and sauté for another 5 to 7 minutes.

Remove from heat and lightly grease a baking dish with olive oil.

Spread the vegetables evenly in the baking dish.

In a small bowl, combine 2 tablespoons of honey, 5 tablespoons of soy sauce, 1 teaspoon of mustard, and 1 teaspoon of paprika.

Brush the marinade over the chicken thighs.

Bake for 25 minutes at 360°F (180°C).

Chop two handfuls of arugula and place them in a bowl.

Chop one red bell pepper and add it to the bowl.

Cut one cucumber into half rings and add it to the bowl.

Cut one tomato into thin strips and add it to the bowl.

Cut one avocado in half and dice it, then add it to the bowl.

Tear mozzarella cheese into small pieces and sprinkle it over the salad.

Mix 2 tablespoons of olive oil, 1 teaspoon of mustard, 1 tablespoon of lemon juice, 1 teaspoon of salt, 1 teaspoon of oregano, and 1 teaspoon of black pepper for the dressing.

Pour the dressing over the salad and mix.

Gently take the chicken and vegetables out of the oven and place the chicken thighs on a plate.

Add a portion of the baked vegetables next to the chicken.

Serve the fresh salad alongside.

Start with eight chicken thighs and carefully remove the bones using a sharp knife.

Cover the chicken thighs with plastic wrap and gently pound them with a mallet until tender and even in thickness.

In a medium bowl, add 5 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 3 grated cloves of garlic.

Add the marinade to the chicken thighs and brush generously.

Cover with plastic wrap and let the thighs marinate for 15 to 20 minutes.

Drizzle olive oil into a frying pan and sauté one chopped onion for 3 to 5 minutes until translucent.

Chop one carrot into small cubes and add it to the pan.

Chop five mushrooms into small even pieces and add them to the pan.