Chicken thighs with buckwheat and roasted carrots

Steps

1. Season the chicken with salt, paprika, garlic and thyme and place it on a tray with the carrot sticks and onion wedges, drizzled with oil.
2. Roast at 200 °C for 30 minutes.
3. Meanwhile rinse the buckwheat and simmer it in double the amount of salted water for 15 minutes.
4. Serve the chicken and vegetables over the buckwheat with the pan juices.