Roast Chicken Thighs with Grilled Mediterranean Vegetables
For her first official day in the kitchen, Maxine will learn essential kitchen safety, knife skills, and cooking techniques while preparing a classic pommes gratin and roast chicken thighs with grilled Mediterranean vegetables.
Quick and easy to prepare, the vegetables provide ample knife skills practice and add colourful vibrancy to this Mediterranean dish.
Ingredients
- 2 deboned skin-on chicken thighs
- 6 baby bell pepper washed and de-seeded
- 1 zucchini chopped
- 1 red onion sliced
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt & pepper to taste
Instructions
- Preheat air fryer to 200°C (390°F).
- Pat chicken dry and season with paprika, oregano, salt, and pepper.
- Place chicken thighs in the air fryer, skin-side up.
- Cook for 20 minutes, shaking the basket halfway through.
- Toss vegetables with olive oil, salt, and pepper.
- Add vegetables in the last 10 minutes.
- Serve hot with Dauphinoise potatoes.