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1
Pierce the chicken thighs several times with a fork and rub salt into both sides (a little more on the side without skin).
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2
Sprinkle with a generous amount of coarsely ground pepper.
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3
Rub olive oil onto the skin-side.
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4
Rub olive oil onto a baking tray and cover with baking parchment.
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5
If you don't have a baking tray, create two deep boxes using aluminium foil (one for each chicken thigh).
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6
Roughly chop the carrot into large chunks.
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7
Slice the onion into 1cm slices.
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8
Cut small potatoes in half, and larger potatoes into quarters.
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9
Lay the onions onto the baking tray and place the chicken thighs on top.
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10
Roll them slightly so that only the skin side shows.
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11
Place the carrots, potatoes and tomatoes around the meat.
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12
Cook in a preheated oven at 200C for 50-60 minutes, until the skin is crispy.
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13
Transfer the cooked chicken and potatoes to a serving dish.
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14
Set aside the tomatoes in a separate dish.
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15
Tip the rest of the vegetables from the baking tray into a frying pan, along with the juices from the meat.
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16
Slice the mushrooms into thick slices and lightly fry.
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17
Transfer the fried vegetables along with the tomatoes to the serving dish and it's done.
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18
It's also good to garnish with parsley
