@mohamedalali699: اشجار الزينة في اليمن

منوعات بو جاسم
منوعات بو جاسم
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Friday 28 August 2026 21:43:33 GMT
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zoomup90
stillness .. 🪴 :
القلاب من كثر ما هو واقعي عاكس الطريق 😂😂😂
2026-08-29 09:59:16
2
mosedees
مسعديس :
فنااااان والله في اي مدينه هذا
2026-08-29 10:35:55
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irahmanak
Nexus Pixel :
2026-08-29 10:10:18
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mortarr88
Mortar88 :
مبدع
2026-08-29 09:50:29
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userwwkhamoyi2
غاده عبدالعزيز965 :
😂😂😂
2026-08-28 22:12:49
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annaghiani2
Anna ghiani :
🥰🥰🥰
2026-09-05 12:41:26
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Garlic Butter Roasted Chicken Thighs with Potatoes and Carrots Ingredients Bone-In Chicken Thighs – 8 pieces Baby Potatoes – 1 1/2 lbs, halved Carrots – 4 medium, sliced into thick rounds Cherry Tomatoes – 1 cup Yellow Onion – 1 large, sliced Garlic – 6 cloves, minced Olive Oil – 3 tbsp Unsalted Butter – 4 tbsp, melted Paprika – 2 tsp Smoked Paprika – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1 tsp Dried Oregano – 1 tsp Dried Thyme – 1 tsp Salt – 1 1/2 tsp Black Pepper – 1 tsp Honey – 2 tbsp Soy Sauce – 2 tbsp Chicken Broth – 1 cup Fresh Rosemary – 3 sprigs Fresh Parsley – 2 tbsp, chopped Lemon Juice – 1 tbsp Recipe Preheat the oven to 400°F (200°C). Prepare a large roasting dish and lightly grease it with olive oil. Wash and thoroughly dry the chicken thighs using paper towels. This helps the skin become beautifully crispy during roasting. In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Drizzle the chicken thighs with olive oil and rub the seasoning mixture generously over every piece, including underneath the skin. In another bowl, combine melted butter, minced garlic, honey, soy sauce, and lemon juice. Mix until everything is well incorporated. Place the halved baby potatoes, sliced carrots, yellow onion, and cherry tomatoes into the roasting dish. Drizzle with olive oil and toss with a little salt and pepper. Arrange the seasoned chicken thighs over the vegetables, keeping the skin facing upward. Pour the garlic butter mixture evenly over the chicken and vegetables. Pour chicken broth around the chicken rather than directly over the skin. Add fresh rosemary sprigs between the vegetables for extra aroma. Cover the roasting dish loosely with aluminum foil and bake for 30 minutes to allow the chicken and vegetables to begin cooking in the flavorful juices. Remove the foil and continue roasting for another 25–35 minutes until the chicken skin becomes deeply golden, crispy, and caramelized. During the final cooking stage, spoon some of the pan juices over the chicken and vegetables to create a rich, glossy coating. Check that the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5–10 minutes. Transfer the roasted chicken and vegetables to a large serving platter. Pour the remaining garlic butter pan sauce over everything. Garnish with freshly chopped parsley and serve hot with rice, mashed potatoes, or warm dinner rolls. Follow for more delicious homemade chicken recipes and amazing dinner ideas!
Garlic Butter Roasted Chicken Thighs with Potatoes and Carrots Ingredients Bone-In Chicken Thighs – 8 pieces Baby Potatoes – 1 1/2 lbs, halved Carrots – 4 medium, sliced into thick rounds Cherry Tomatoes – 1 cup Yellow Onion – 1 large, sliced Garlic – 6 cloves, minced Olive Oil – 3 tbsp Unsalted Butter – 4 tbsp, melted Paprika – 2 tsp Smoked Paprika – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1 tsp Dried Oregano – 1 tsp Dried Thyme – 1 tsp Salt – 1 1/2 tsp Black Pepper – 1 tsp Honey – 2 tbsp Soy Sauce – 2 tbsp Chicken Broth – 1 cup Fresh Rosemary – 3 sprigs Fresh Parsley – 2 tbsp, chopped Lemon Juice – 1 tbsp Recipe Preheat the oven to 400°F (200°C). Prepare a large roasting dish and lightly grease it with olive oil. Wash and thoroughly dry the chicken thighs using paper towels. This helps the skin become beautifully crispy during roasting. In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Drizzle the chicken thighs with olive oil and rub the seasoning mixture generously over every piece, including underneath the skin. In another bowl, combine melted butter, minced garlic, honey, soy sauce, and lemon juice. Mix until everything is well incorporated. Place the halved baby potatoes, sliced carrots, yellow onion, and cherry tomatoes into the roasting dish. Drizzle with olive oil and toss with a little salt and pepper. Arrange the seasoned chicken thighs over the vegetables, keeping the skin facing upward. Pour the garlic butter mixture evenly over the chicken and vegetables. Pour chicken broth around the chicken rather than directly over the skin. Add fresh rosemary sprigs between the vegetables for extra aroma. Cover the roasting dish loosely with aluminum foil and bake for 30 minutes to allow the chicken and vegetables to begin cooking in the flavorful juices. Remove the foil and continue roasting for another 25–35 minutes until the chicken skin becomes deeply golden, crispy, and caramelized. During the final cooking stage, spoon some of the pan juices over the chicken and vegetables to create a rich, glossy coating. Check that the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5–10 minutes. Transfer the roasted chicken and vegetables to a large serving platter. Pour the remaining garlic butter pan sauce over everything. Garnish with freshly chopped parsley and serve hot with rice, mashed potatoes, or warm dinner rolls. Follow for more delicious homemade chicken recipes and amazing dinner ideas!

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