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Cozy Slow-Roasted Chicken Thighs with Carrots
Hoofdgerecht

Cozy Slow-Roasted Chicken Thighs with Carrots

1 u 50 minVoor 4Nutri-Score B€€
van @allyssainthekitchen10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken thighs (pat dry)Vlees900 g
  • salt (to taste)Kruiden en specerijen6 g
  • black pepper (to taste)Kruiden en specerijen3 g
  • paprikaKruiden en specerijen6 g
  • garlic powderKruiden en specerijen6 g
  • onion powderKruiden en specerijen6 g
  • Italian seasoningKruiden en specerijen5 g
  • olive oil (drizzled)Voorraadkast30 ml
  • carrots (peeled)Groente en fruit500 g
  • shallot (sliced)Groente en fruit1 stuk
  • chicken bone brothVoorraadkast480 ml
  • fresh rosemary (sprigs)Groente en fruit3 stukken
  • cornstarchVoorraadkast24 g
  • cold water (cold)Overig45 ml
  • fresh parsley (chopped)Groente en fruit10 g
  • white rice (cooked, for serving)Granen300 g

per portie

Voedingswaarden

323kcal

Koolhydraten
20 g
Eiwitten
26 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Ovenschaal
  • Oven
  • Dunschiller
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Slow roast

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

  7. Serve

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