Ratings: 1/5 stars
- 4 chicken thighs
- a thick onion
- 2 teaspoons of butter
- 4 celery sticks
- a lemon
- 2 carrots
- 4 baked potatoes
- leek
- 16 pieces of saffron
- Salt
- ground black pepper
- After peeling the leeks and onions, finely chop them.
- Finely chop the carrots and celery after cutting the stems.
- Sprinkle the chicken pieces with salt and pepper and spread the proportional portion of the chopped vegetables and the saffron over each portion, covering each portion with half a teaspoon of butter and a quarter lemon, separately on a sheet of aluminum foil.
- After all this is prepared, completely close each wrapper and place in the preheated oven for 45 minutes at a temperature of about 180 degrees.
- After the chicken pieces are roasted, remove the wrappings and serve on plates with the fried potatoes and a vegetable side dish.
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