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Cozy Slow-Roasted Chicken Thighs with Carrots
Plat

Cozy Slow-Roasted Chicken Thighs with Carrots

1 h 50Pour 4Nutri-Score B€€
par @allyssainthekitchen10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (pat dry)Viandes900 g
  • salt (to taste)Épices6 g
  • black pepper (to taste)Épices3 g
  • paprikaÉpices6 g
  • garlic powderÉpices6 g
  • onion powderÉpices6 g
  • Italian seasoningÉpices5 g
  • olive oil (drizzled)Épicerie30 ml
  • carrots (peeled)Fruits et légumes500 g
  • shallot (sliced)Fruits et légumes1 morceau
  • chicken bone brothÉpicerie480 ml
  • fresh rosemary (sprigs)Fruits et légumes3 morceaux
  • cornstarchÉpicerie24 g
  • cold water (cold)Autres45 ml
  • fresh parsley (chopped)Fruits et légumes10 g
  • white rice (cooked, for serving)Céréales300 g

par portion

Nutrition

323kcal

Glucides
20 g
Protéines
26 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Four
  • Économe
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Slow roast

    • Bake in the oven at 175 °C for 90 minutes.
    Étape 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.
    Étape 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.
    Étape 6

  7. Serve

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