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Cozy Slow-Roasted Chicken Thighs with Carrots
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Cozy Slow-Roasted Chicken Thighs with Carrots

1 h 50 minPara 4Nutri-Score B€€
de @allyssainthekitchen10 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thighs (pat dry)Carne900 g
  • salt (to taste)Especias6 g
  • black pepper (to taste)Especias3 g
  • paprikaEspecias6 g
  • garlic powderEspecias6 g
  • onion powderEspecias6 g
  • Italian seasoningEspecias5 g
  • olive oil (drizzled)Despensa30 ml
  • carrots (peeled)Frutas y verduras500 g
  • shallot (sliced)Frutas y verduras1 pieza
  • chicken bone brothDespensa480 ml
  • fresh rosemary (sprigs)Frutas y verduras3 piezas
  • cornstarchDespensa24 g
  • cold water (cold)Otro45 ml
  • fresh parsley (chopped)Frutas y verduras10 g
  • white rice (cooked, for serving)Cereales300 g

por ración

Nutrición

323kcal

Carbohidratos
20 g
Proteínas
26 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Horno
  • Pelador
  • Bol

paso a paso

Preparación

  1. Season the chicken thighs

    • Pat the chicken thighs dry and place them in a baking dish.
    • Season generously with salt, pepper, paprika, garlic powder, onion powder and Italian seasoning.
    • Drizzle with olive oil and rub the seasoning all over the thighs.
    Paso 1

  2. Add the carrots

    • Peel the carrots and tuck them between and on top of the chicken thighs.
    • It doesn't need to be perfect, just fit in as many as you can.
    Paso 2

  3. Add shallot, broth and herbs

    • Slice the shallot and scatter it around the dish.
    • Pour in the chicken bone broth.
    • Add the fresh rosemary sprigs for aromatics.
    Paso 3

  4. Slow roast

    • Bake in the oven at 175 °C for 90 minutes.
    Paso 4

  5. Thicken the sauce

    • Spoon out as much of the broth as you can into a bowl.
    • Increase the oven temperature to 230 °C.
    • Mix the cornstarch with the cold water and stir it into the reserved broth, then pour it back over the chicken.
    Paso 5

  6. Roast uncovered

    • Return the dish to the oven uncovered at 230 °C for 30 minutes, until the sauce thickens and the chicken is golden.
    Paso 6

  7. Serve

    • Spoon the chicken, carrots and gravy over a bed of plain white rice.
    • Sprinkle with chopped fresh parsley.
    Paso 7
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