Name: Oven-Baked Chicken Thighs with Carrots
Prep time: 10 min
Total time: 55 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 6 chicken thighs (bone-in, skin-on) (900g or 2 pounds); 1/2 tsp ground coriander; 1/4 tsp paprika powder; 1 tsp thyme; 1 tbsp olive oil (marinade); 2 tbsp olive oil (for cooking); 4 large carrots; 85 ml (1/3 cup) white wine (Chardonnay); 6 garlic cloves; 1 onion; 1 bay leaf; 1 sprig of thyme; 240 ml (1 cup) chicken stock or water; 1 tsp chopped parsley (to serve); 1 tsp olive oil (for pinenuts); 2 tbsp pinenuts

Oven-Baked Chicken Thighs with Carrots

Mmm, I can still smell the beautiful aroma wafting through the kitchen door while this beautiful dish is baking in the oven. This meal is spectacular. We love the succulent, tender meat and the dreamy sauce loaded with carrots and pinenuts. The recipe for these oven-baked chicken thighs is simple enough for weeknight dinner, yet it’s still impressive enough for special occasions or holidays.

Beautiful, vibrant meal for a weeknight or special occasions

If its beauty does not convince you, then maybe these facts will convince you to make this recipe:

the meat is crispy outside and juicy, tender inside
the sauce is light, colorful, and highly delicious
a simple preparation without needing to have a ton of experience in the kitchen
easy weeknight meal, that's fancy enough for holidays and special occasions
gluten-free and dairy-free
feel free to keep it in the fridge for a couple of days or freeze it for a few months
one-pan family meal

How to make Oven-Baked Chicken Thighs with Carrots at home

The preparation is straightforward. It's easy to prep and goes from pantry to table in 1 hour. However, most of the work is done by your oven. You will find the entire recipe with ingredients and instructions below. Here's an overview of the recipe for easier preparation.

Season the chicken thighs. You can make this step one day ahead.
Pan-fry the meat on both sides. Start with the skin-side down.
Transfer the meat from the pan and continue with the rest of the cooking in the same pan.
Boil the wine for the alcohol to evaporate.
In the same skillet, pan-fry the vegetables.
Add the chicken, and place the dish into the oven to bake.
Serve with your favorite side dish and toasted pinenuts.

Important. You can easily prepare these oven-baked chicken thighs with boneless and skinless chicken thighs.

What to serve with Crispy Oven-Baked Chicken Thighs

This delightful dish deserves a lovely side dish. We love serving it with cooked potatoes and peas. However, any of these would be amazing too.

Storing and freezing baked chicken thighs

There are two ways to store these delicious Oven-Baked Chicken Thighs.

Keep the chilled homemade Oven-Baked Chicken Thighs, in the fridge, for up to 2 days. Before serving, reheat in the microwave oven or using a skillet.

Feel free to freeze the Oven-Baked Chicken Thighs with Carrots too. Place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.

Try these delicious chicken recipes at home for a delicious meal

Ingredients

Chicken Thighs with Carrots

6 chicken thighs (bone-in, skin-on) (900g or 2 pounds)

1/2 tsp ground coriander

1/4 tsp paprika powder

1 tsp thyme

1 tbsp olive oil (marinade)

2 tbsp olive oil (for cooking)

4 large carrots

85 ml (1/3 cup) white wine (Chardonnay)

6 garlic cloves

1 onion

1 bay leaf

1 sprig of thyme

240 ml (1 cup) chicken stock or water

1 tsp chopped parsley (to serve)

1 tsp olive oil (for pinenuts)

2 tbsp pinenuts

Tools and equipment

bowl

large cast-iron skillet

kitchen knife

cutting board

METHOD

season the meat

Preheat the oven to 190 °C / 375 °F. Place a rack in the middle of the oven. Add the chicken to a bowl. Season with salt, pepper, ground coriander, paprika powder, thyme, and olive oil. Rub the seasoning into the meat and set aside.

Tip

Feel free to make this step one day ahead. Keep the meat chilled in the fridge.
pan-fry the meat

Place a large cast-iron skillet or another oven-safe skillet over medium-high heat. Add the olive oil and chicken thighs, skin-side down. Pan-fry for 6-7 minutes, then turn and cook on the other side for 3 - 4 minutes. Transfer the chicken to a plate. Save one tablespoon of the leftover fat from the skillet, and discard the rest.
add the vegetables and wine

Place the same skillet back over high heat. Add the wine and cook for a minute for the alcohol to evaporate. Add the peeled garlic cloves, larger chunks of carrots, and peeled and quartered onion. Also, add the leftover chicken fat from cooking. Stir to combine and cook for another 2 - 3 minutes. Place the chicken thighs on top of the vegetable. Pour in the chicken stock or water.
bake and serve

Transfer the oven-safe skillet to the oven. Bake for 30 - 35 minutes or until the carrots cook, and the chicken thighs are crispy and golden-brown. While the meal is finishing off in the oven, toast the pinenuts. Place a small skillet over medium heat. Add the oil and pinenuts. Toast for a couple of seasons for the pinenuts to become golden-brown and smell divine. Carefully remove the chicken from the oven using protective kitchen gloves at all times because the skillet is hot. Sprinkle the pinenuts over the chicken thighs along with the chopped parsley. Serve with your favorite side dish and enjoy.

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Oven-Baked Chicken Thighs with Carrots