Rosemary chicken – Baked chicken thighs
Rosemary chicken is tasty and inspiring one pot dinner to make. Chicken thighs are baked in mandarin orange sauce.
dinner, Main Course
Christmas, easy, gluten free, turmeric, Winter
Mandarin orange sauce:
mandarins without skin
fresh rosemary stick
chicken thights (with or without bones)
For greasing chicken:
Make the sauce. Put all ingredients in a pan and cook on a low heat, stirring for 20 min. Remove rosemary stick. Blend until smooth.
Preheat the oven to 400 F / 200 C
Put the sauce on the bottom of the baking pan.
Put chicken thighs on the sauce.
Clean and cut carrots in half lengthwise. Cut carrots into strips and put around chicken thighs.
Combine all ingredients for greasing the chicken. With half of the mixture grease top of the chicken thighs.
Slice the lemon and put them on the chicken.
Tear the rosemary and sprinkle on top of the chicken, carrots and sauce. Also add salt and pepper.
Bake for about 25 minutes. Then remove the pan from the oven.
Remove lemon slices from the chicken tops and put them near.
Grease the chicken with leftover sour cream mixture. Cook in the oven until browned and cooked through – about 25 minutes more.
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