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🍽️ Oven Roasted Chicken Thighs with Crispy Sage Potatoes

555 kcal · 30 min · 4 servings

Ingredients

• 8 chicken drumsticks
• 1 onion
• 2 garlic cloves
• 0.5 bunch thyme
• 3 tbsp olive oil
• 100 ml white wine
• 4 rosemary sprigs
• 1200 g small potatoes
• 8 sage leaves (to taste)
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat your oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Peel the onion and the garlic.
3. 3. Cut the onion into wedges and slice the garlic thinly.
4. 4. Heat two tablespoons of oil in a casserole dish or Dutch oven.
5. 5. Sauté the onions and garlic briefly.
6. 6. Remove the vegetables from the pot and set them aside.
7. 7. Place the chicken thighs into the pot.
8. 8. Brown the meat on all sides.
9. 9. Season the chicken with salt and pepper.
10. 10. Deglaze the meat with white wine and broth.
11. 11. Return the previously removed onions and garlic to the pot.
12. 12. Add fresh thyme and rosemary.
13. 13. Cover the pot and place it in the oven.
14. 14. Let the chicken braise for 30 to 40 minutes.
15. 15. Remove the dish from the oven and adjust the seasoning with salt and pepper.
16. 16. Boil the potatoes in salted water for 20 to 30 minutes until tender.
17. 17. Drain the potatoes.
18. 18. Fry the potatoes in some oil with sage leaves until crispy.
19. 19. Season the potatoes with salt.
20. 20. Serve the potatoes directly alongside the chicken.

Nutrition per serving

• kcal: 555
• Protein: 40 g · Fett/Fat: 28 g · Carbs: 32 g