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Roasted Chicken Thighs with Gravy
Plat

Roasted Chicken Thighs with Gravy

1 h 40Pour 4Nutri-Score C€€
par @briehrhart3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless chicken thighsViandes900 g
  • saltÉpices6 g
  • black pepper (ground)Épices2 g
  • garlic powderÉpices6 g
  • paprikaÉpices5 g
  • Italian seasoningÉpices5 g
  • olive oilÉpicerie30 ml
  • onion (sliced)Fruits et légumes1 morceau
  • chicken brothÉpicerie480 ml
  • fresh thyme (sprigs)Fruits et légumes5 g
  • cornstarchÉpicerie15 g
  • cold water (cold)Autres30 ml

par portion

Nutrition

433kcal

Glucides
6 g
Protéines
42 g
Lipides
27 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Casserole
  • Saladier
  • Four

pas à pas

Préparation

  1. Season the chicken

    • Place the boneless chicken thighs in a baking dish.
    • Season generously with salt, pepper, garlic powder, paprika and Italian seasoning.
    • Drizzle with olive oil and toss until the chicken is evenly coated.
    Étape 1

  2. Add onion, broth and thyme

    • Scatter the sliced onion over the chicken.
    • Pour the chicken broth over the top and add the fresh thyme.
    Étape 2

  3. Bake covered

    • Cover the dish tightly with foil.
    • Bake at 175 °C (350 °F) until the chicken is tender.
    Étape 3

  4. Collect the cooking liquid

    • Remove the dish from the oven and discard the thyme.
    • Carefully pour the cooking liquid into a bowl or saucepan.
    Étape 4

  5. Make the gravy

    • Mix the cornstarch with the cold water to make a slurry.
    • Stir the slurry into the cooking liquid until the gravy is smooth.
    Étape 5

  6. Roast uncovered

    • Pour the gravy back over the chicken.
    • Return to the oven uncovered at 230 °C (450 °F) until beautifully roasted and the gravy has thickened.
    Étape 6
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