🍽️ Crispy Chicken Thighs with Carrots and Oranges

Name: Crispy Chicken Thighs with Carrots and Oranges
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large chicken thighs; 1 tbsp honey; 1 tbsp balsamic vinegar; 1 tbsp paprika powder; sea salt; pepper (from the mill); 2 tbsp olive oil; 2 unpeeled oranges; 2 garlic cloves; 1 tsp tomato paste; 50 ml white wine; 350 g carrots; 2 onions; 1 tbsp chive rings

410 kcal · 30 min · 4 servings

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Ingredients

4 large chicken thighs
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp paprika powder
sea salt
pepper (from the mill)
2 tbsp olive oil
2 unpeeled oranges
2 garlic cloves
1 tsp tomato paste
50 ml white wine
350 g carrots
2 onions
1 tbsp chive rings

Instructions

1. Preheat your oven to 180 degrees Celsius using the top and bottom heat setting.
2. Rinse the chicken thighs under running water. Then pat them completely dry with a kitchen towel.
3. Mix honey, vinegar, paprika powder, salt, and pepper with the oil in a small bowl.
4. Coat the chicken thighs all over with the marinade.
5. Wash the oranges under hot water. Then cut them in half.
6. Squeeze the juice from one orange half. Cut the other half into small pieces.
7. Peel the garlic. Slice the garlic cloves into thin pieces.
8. Place the chicken thighs in a baking dish. Add the garlic and tomato paste.
9. Pour the orange juice and wine over the chicken in the dish.
10. Peel the carrots. Cut them in half lengthwise.
11. Peel the onions. Cut them into thin strips.
12. Add the carrots and onions to the baking dish.
13. Bake the dish for about 35 minutes in the oven. Turn the chicken pieces occasionally.

Nutrition per serving

kcal: 410
Protein: 30 g · Fett/Fat: 22 g · Carbs: 20 g