Roasted boneless chicken thighs🍗

To begin, peel, cut, prepare the vegetables and preheat the oven to 180°.

In a mortar, chop the garlic cloves, add salt and pepper to taste, the oil and a squeezed lemon. Stir until it thickens.

We begin to make the bed of vegetables, placing first the onion, then the potato and the other vegetables. Then add part of the broth we have prepared, evenly and evenly distributed (it is important that there is enough broth left over).

Season the thighs with salt and pepper to taste and place them on top of the bed of vegetables, adding another little bit of broth.

Bake in the oven for one hour at 180°. After this time, turn the oven to 200°, add the remaining broth and turn the thighs over, with the skin part remaining visible. Bake for 15.20 minutes until the skin is toasted and ready to eat!