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🍽️ Crispy Chicken Thighs with Sautéed Root Vegetables and Pear

433 kcal · 30 min · 4 servings

Crispy Chicken Thighs with Sautéed Root Vegetables and Pear Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Generously sprinkle the chicken thighs with salt, black pepper, and a pinch of cayenne pepper.
  2. 2. Peel the garlic and press it through a garlic press.
  3. 3. Mix the pressed garlic in a shallow bowl with the lemon juice and two tablespoons of olive oil.
  4. 4. Add the fresh thyme sprigs to the marinade.
  5. 5. Place the seasoned chicken thighs into the marinade and turn them so they are coated all over.
  6. 6. Cover the bowl and place it in the refrigerator for four hours.
  7. 7. Remove the chicken thighs from the bowl after the marinating time.
  8. 8. Heat the remaining oil in a pan that is safe for use in the oven.
  9. 9. Sear the chicken thighs in the pan on both sides until browned.
  10. 10. Place the pan in a preheated oven at 200 degrees Celsius.
  11. 11. Bake the chicken thighs for about 25 minutes until cooked through.
  12. 12. Peel the onions and cut them into small cubes.
  13. 13. Peel the carrots and the celeriac.
  14. 14. Cut the carrots and celeriac into small cubes as well.
  15. 15. Melt the butter in a pan.
  16. 16. Add the vegetable cubes to the butter and sauté them briefly.
  17. 17. Deglaze the vegetables with the broth.
  18. 18. Season the mixture with salt and pepper.
  19. 19. Let the vegetables simmer covered for 10 to 15 minutes.
  20. 20. Wash the pears thoroughly.
  21. 21. Slice the pears into thin slices.
  22. 22. Arrange the pear slices on four plates.
  23. 23. Place the sautéed celeriac and root vegetables on top of the pear slices.
  24. 24. Place the baked chicken thighs on top of the vegetables.
  25. 25. Serve the dish immediately.

Nutrition per serving