Roast chicken thighs: a favourite classic for Sunday lunch and weekday dinner

ingredients

chicken thighs 1 pk large onion a little oil for drizzling 3 dl chicken broth (broth) or water to taste salt, ground black pepper, dried garlic, smoked paprika

progress

Roasted chicken thighs are a delicacy. We serve it several times a month and always with a different side dish. Today it came out to baked potatoes and pickles.

1.

Dry the chicken thighs and season well on each side with salt and black pepper.

2.

Thinly slice the onion, place on a baking tray and lay the thighs skin side up on top of the onion.

3.

Then sprinkle the thighs with granulated garlic (or chopped fresh) and smoked paprika and carefully pour the broth over the top.

4.

Cover the legs with foil or a lid and place in an oven preheated to 180°C (350°F) for about an hour. Later, uncover the baking sheet and bake the thighs until golden brown for 15 to 20 minutes.

5.

Roasted chicken thighs are a rewarding, tasty and inexpensive dish that can be paired with perhaps any traditional side dish from steamed rice to mashed potatoes. For those counting calories, a vegetable salad goes well with a thigh, and in our house we can sometimes take freshly baked meat off the bone and fill homemade tortillas with it, along with some fresh Vegetable Recipes and a spicy or creamy dressing.

6.

Good taste!