• 1 whole chicken or 4 whole thighs (hindquarters)
• 4 medium potatoes
• 4 medium onions
• olive oil
• salt and pepper
• dried thyme
We start by peeling the potatoes. Once peeled, cut them into thin slices, no more than 1 centimeter thick. Then, we put them as a base on a baking tray. We also peel the onions and cut them into thin strips. We put it on the potato and season everything.
Next we put the thighs on top of the potatoes and the onion. We add a glass of water and a splash of olive oil to everything. This will make it juicier while baking.
We make sure that there is always moisture at the bottom of the fountain. That way the garnish won’t burn. Season and add a good pinch of dried thyme to each thigh (or to the whole chicken, if you have chosen the whole piece).
Put the chicken in the oven at 220ºC if you use thighs. heat up and down. Let bake for about 30 minutes, until nicely browned. If you use a whole chicken, we bake at 190ºC.
When it is well browned, we take the tray out of the oven, we turn the pieces over. This will cook the other side.
Immediately after, we put the tray back in the oven. Finally we let cook approximately the same time, until everything is well cooked.