Baked Chicken Thighs with Vege by Mary Koh

Method:

1) Marinate boneless chicken thighs with salt, pepper & mixed herbs, place in fridge for 24 hours.

2) Cut carrots, onions & potatoes into chunks, sprinkle a bit of salt & place them on oiled tray. 

3) Place chicken with skin facing down.

4) Put in preheated oven at 180℃ for 45 mins, then turn side, throw in french beans.

5) 10 mins later, check desired crispiness of chicken skin, serve with baked beans & rice.