Just simply: spicy chicken thighs without macera

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Just simply: spicy chicken thighs without macera
Just simply: spicy chicken thighs without macera
Anonim

Would you like a macera-free lunch/dinner? Take some chicken thighs, season them thoroughly and just pop them in the oven. While it's baking, you can prepare the side dish.

spicy chicken thighs
spicy chicken thighs

If you're thinking about a complete menu, a cream soup goes well first, and then a simple dessert.

Toppings (for 4 people):

4 whole chicken legs

3 onions

6 cloves garlic

3-4 cherry tomatoes

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons dried thyme

olive oil

s alt, pepper

45 dkg tender, frozen green peas

1 bunch fresh parsley4 dkg butter

  1. Wash the chicken legs. Mix the spices in a few tablespoons of olive oil, then massage them thoroughly into both sides of the meat.
  2. Put the thighs in a lightly oiled pan, skin side up. Place quartered and halved onions, garlic cloves and tomatoes between them. Pour a few tablespoons of water under it. Cover with foil and bake in a 200-degree oven for one hour. Then remove the foil and bake for another 20-30 minutes to get a nice color.
  3. Meanwhile, heat half of the butter with a little olive oil in a small pot, pour the frozen green peas on it, and season with s alt. Simmer until it's still crispy, but no longer raw. Then add the remaining butter and chopped parsley. You can also take it off the fire.

And if you have some meat left over, use it for your heartier lunch on Monday!

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