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Chicken thighs with red onions, potatoes and green beans

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Ingredients for 2 servings:

  • 2 tbsp Balsamic vinegar, white
  • 2 tsp liquid honey
  • 6 tbsp barbecue sauce
  • 1 tsp rosemary, chopped
  • 2 chicken legs
  • 2 onions, red
  • 4 potatoes
  • 250 g beans, green, frozen
  • salt and pepper
  • savory

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Combine vinegar, honey, barbecue sauce, rosemary, and pepper. Wash the chicken thighs, season with salt, and brush with the marinade. Reserve some of the marinade. Peel the potatoes and onions and cut into thin wedges. Briefly boil the beans in water seasoned with savory and salt, drain, and refresh in ice-cold water. Place the potatoes, onions, and beans in a casserole dish, arrange the chicken thighs on top, and drizzle the remaining sauce over the vegetables. Bake at 160°C fan-assisted oven with the grill on for approximately 45-50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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