ローストチキン（骨付きもも肉）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Put (A) in a bowl and mix well.
Make a cut along the bone of the bone-in chicken thigh.
Wipe off moisture with kitchen paper and remove excess fat and skin.
Poke holes all over with a fork.

Rub grated garlic and salt and pepper (for chicken) into 1 with your hands.
Put the chicken thighs on the bone and the combined seasonings from Step 1 in a bag and mix well.
Close the mouth and marinate in the refrigerator for at least 1 hour.
Halfway through, turn it over to soak the whole thing.

Wash the potatoes well and cut into bite-size pieces, leaving the skin on.
Place in a bowl and soak in water (not listed) for 5-10 minutes to drain.
Cut the onion into large wedges, leaving the skin on, and cut the mushrooms in half.
Wash mini tomatoes and drain.

Put all 3 in a bowl, add olive oil and salt and pepper (for vegetables) and mix.

Place the marinated 2 on a baking sheet with the skin facing up.
Arrange potatoes and onions around.
Apply olive oil (for chicken) to the surface of the bone-in chicken thigh with a brush.
Spread the remaining seasoning on both the meat and vegetables.

オーブンを200℃に余熱する間、5を常温に戻しておく。
余熱が終わったら15分オーブンで焼く。

一度オーブンから取り出し、合わせ調味料を再度全体に塗る。余ったら上からかける。
ミニトマトとマッシュルームを間に並べ、200℃のオーブンで15分焼く。