I originally found this chicken recipe on The Wanderlust Kitchen. I made it as written the first time, then tweaked it for our taste buds. We loved it. We served it with fries made in our Actifry and a fresh vege tray.
10 chicken thighs
1 tbsp paprika
1/2 tbsp sea salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
6-7 rosemary sprigs (I just used the whole package)
1 head of garlic, cloves peeled
3/4 red onion, thinly sliced
Preheat the oven to 350*F. Blend the paprika, salt, pepper, and garlic in a bowl. Use your fingers to rub the spice all over the topside of each piece of chicken, then the bottom. Using a non-stick frying pan, brown both sides of the chicken.
While chicken is browning, lay down the rosemary, garlic, and onions in a foil-lined 9x13 glass baking dish. Bake for 30 minutes, then increase the heat to 375*F and continue baking for another 15 minutes.
Check the internal temperature- it should be 165*F. When fully cooked, remove from pan to paper towel to drain.
Verdict: First son said "really, really good and tasty". Second son said "how many bites do I have to eat?". Husband commented that it was pretty "rosemaried" but honestly, the chicken really isn't that strongly flavoured. The onions are though! He's not a fan of rosemary so I almost never use it. This recipe is worth it though!
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.