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🍽️ Crispy Chicken Thighs with Fennel and Carrots

521 kcal · 30 min · 4 servings

Ingredients

• 1 large chicken (cut up)
• 0.5 tsp sweet paprika powder
• 3 tbsp honey
• 4 tbsp lime juice
• 1 pinch cayenne pepper
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• sage leaf
• 1 bunch young carrots
• 2 onions
• 3 bulbs fennel
• 2 tbsp balsamic vinegar
• 2 tbsp oil
• 100 ml vegetable broth

Instructions

1. 1. Rinse the chicken pieces under cold water and pat them dry with a kitchen towel.
2. 2. Mix paprika powder, honey, lime juice, and oil in a small bowl to form a smooth marinade.
3. 3. Season the marinade generously with salt and black pepper to taste.
4. 4. Wash the carrots and peel them only if you prefer not to eat the skin.
5. 5. Cut off the green tops of the carrots and set them aside.
6. 6. Remove the hard base and the outer leaves from the fennel.
7. 7. Cut the fennel into thin wedges.
8. 8. Peel the onions and cut them into wedges as well.
9. 9. Place the cut vegetables into a large baking dish along with some oil.
10. 10. Lightly salt the vegetables and drizzle vinegar over them.
11. 11. Place the chicken pieces on top of the vegetables in the baking dish.
12. 12. Brush the chicken pieces all over with the prepared marinade.
13. 13. Place fresh sage leaves on top of the chicken.
14. 14. Preheat the oven to 200 degrees Celsius and place the tray in the center.
15. 15. Roast the chicken in the oven for about 30 minutes.
16. 16. Remove the dish after 10 minutes and brush the chicken again with some marinade.
17. 17. Pour some boiling broth into the dish 10 minutes before the end of cooking time, just enough to cover the bottom.
18. 18. Let the dish finish cooking and serve it hot.

Nutrition per serving

• kcal: 521
• Protein: 63 g · Fett/Fat: 18 g · Carbs: 27 g