Chicken Thighs With Maple Thyme Carrots Recipe

About this recipe

A hearty and flavorful dinner featuring tender turkey hind quarters baked with a medley of seasoned root vegetables. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Harry & Percy British Salad Potatoes
• 100 G Jumbo Garlic 100g
• 500G Typically Daylesford Organic Chicken Thighs
• 1 Kg Carrots - 1kg
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml
• - Schwartz Paprika
• - Tata Salt
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• 20G Terre Exotique Green Salty Coastal Pepper, 20G

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Remove and discard the skin from the chicken thighs. Arrange the chicken in a shallow, 3-quart casserole dish.
3. 3. Peel and chop the carrots and potatoes into bite-sized pieces. Dice the onion and mince the garlic.
4. 4. In a small bowl, combine 1 cup chicken broth, 1/4 tsp pepper, 1/4 tsp paprika, 1 tsp salt, and 1 tbsp flour. Mix well until smooth.
5. 5. Heat 1 tbsp rapeseed oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.
6. 6. Add the chopped carrots and potatoes to the skillet and cook for 5 minutes, stirring occasionally.
7. 7. Pour the broth mixture over the chicken in the casserole dish. Arrange the sautéed vegetables around the chicken.
8. 8. Cover the casserole dish with foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 15 minutes to brown the chicken.
9. 9. Check that the chicken is fully cooked (internal temperature of 165°F/74°C). Remove from the oven and let rest for 5 minutes before serving.