Ich koche es fast jeden Tag! Abendessen mit Hähnchenschenkeln in einer Pfanne!

Ingredients

• 5 pieces Chicken Thighs (bone‑in, skin‑on, about 1.2 kg total)
• 1 tsp Salt (to taste)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 5 medium Potatoes (coarsely chopped, about 600 g)
• 8 small Carrots (sliced, about 200 g)
• 4 large cloves Garlic (minced)
• 1 handful Fresh Parsley (roughly 2 tbsp chopped)
• 1 tbsp Olive Oil (extra‑virgin)
• 1 tbsp Butter (unsalted, cut into cubes)
• 1 medium Onion (diced)
• 90 ml Honey
• 100 ml Sweet Chili Sauce
• 0.75 tbsp Dijon Mustard

Instructions

1. Prepare Vegetables

   Wash and coarsely chop the potatoes, slice the carrots, mince the garlic, dice the onion and roughly chop the parsley. Keep the potatoes in a bowl of cold water to prevent browning.

   Time: PT10M

2. Season the Chicken

   Pat the chicken thighs dry with paper towels. Sprinkle both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Let rest for a minute.

   Time: PT5M

3. Sear the Chicken

   Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium‑high heat. Add the thighs skin‑side down and sear 4–5 minutes until a deep golden crust forms. Flip and sear the other side 3–4 minutes. Remove and set aside.

   Time: PT10M

   Temperature: medium‑high heat

4. Sauté Vegetables

   In the same skillet, add the diced onion and sauté 3 minutes until translucent. Add the potatoes and carrots, stirring occasionally, and sauté 5–7 minutes until they start to brown. Add the minced garlic and parsley, cooking another minute.

   Time: PT8M

   Temperature: medium heat

5. Make the Sweet Chili Glaze

   In a small mixing bowl, whisk together 90 ml honey, 100 ml sweet chili sauce and 0.75 tbsp Dijon mustard until smooth.

   Time: PT2M

6. Combine Chicken and Glaze

   Return the seared chicken thighs to the skillet, pour the glaze over the meat and vegetables, and toss gently to coat everything evenly.

   Time: PT2M

7. Roast in the Oven

   Pre‑heat the oven to 200°C (top/bottom heat). Transfer the skillet (or move contents to a baking sheet) into the oven and roast for 25–35 minutes, or until the chicken reaches an internal temperature of 75°C and the vegetables are tender.

   Time: PT30M

   Temperature: 200°C

8. Rest and Serve

   Remove from the oven, let rest for 5 minutes, then sprinkle with extra fresh parsley before serving.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

5 g