Baked Chicken Thighs with Onions, Thyme and Rosemary
Baked chicken thighs with onions, thyme and rosemary is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small chicken thighs
- 4 Garlic cloves
- 400 g red and white small onions
- 1 tsp juniper berries
- 4 rosemary sprigs
- 0.5 bunch thyme
- 4 tbsp olive oil
- 150 ml chicken broth
- Sea salt
- ground pepper
Instructions
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1.
Wash and pat dry the chicken thighs.
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2.
Peel the garlic and onions. Halve the onions and place them with the garlic in a roasting tin.
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3.
Remove leaves from two rosemary sprigs and half of the thyme branches, finely chop. Season the chicken thighs with salt and pepper, sprinkle with the chopped herbs and press them in. Place the thighs skin side down on top of the onions, add remaining herb sprigs and juniper berries, drizzle with olive oil. Roast in a preheated oven at 180°C (fan) for about 10-15 minutes. Flip the thighs to skin side up, pour some broth over them. Return to the oven and bake for another ~30 minutes, periodically spooning broth over the meat. Taste and serve drizzled with remaining broth.
