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🍽️ Crispy Chicken Thighs with Onions and Herbs

675 kcal · 30 min · 4 servings

Ingredients

• 8 small chicken drumsticks
• 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
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken thighs under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Peel the garlic cloves and the onions.
4. 4. Roughly halve the onions.
5. 5. Place the onion halves and the garlic into a roasting pan.
6. 6. Strip the needles from two rosemary sprigs.
7. 7. Strip the leaves from half of the thyme sprigs.
8. 8. Finely chop the stripped herbs.
9. 9. Season the chicken thighs with salt and pepper.
10. 10. Sprinkle the meat with the chopped herbs.
11. 11. Press the herbs lightly so they stick.
12. 12. Place the chicken thighs skin-side down on top of the onions.
13. 13. Add the remaining herb sprigs to the pan.
14. 14. Add a few juniper berries.
15. 15. Drizzle some olive oil over the meat.
16. 16. Preheat the oven to 180 degrees Celsius.
17. 17. Turn on the bottom and top heat settings.
18. 18. Roast the chicken thighs for 10 to 15 minutes.
19. 19. Turn the chicken thighs over so the skin is facing up.
20. 20. Pour some roasting juices into the pan.
21. 21. Put the pan back into the oven.
22. 22. Roast the meat for another 30 minutes.
23. 23. Gradually add the remaining roasting juices.
24. 24. Turn the chicken thighs occasionally.

Nutrition per serving

• kcal: 675
• Protein: 58 g · Fett/Fat: 46 g · Carbs: 7 g