Juicy chicken thighs in garlic, onion and paprika marinade

Ingredients for 2 servings:

• 2 chicken legs
• 1 onion(s)
• 1 clove(s) garlic
• 1 pinch(s) of paprika powder, hot
• salt and pepper
• 1 dash of olive oil
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 200°C (top/bottom heat). Prepare the marinade. Quarter the onion and place it in a deep bowl. Add the garlic clove, then plenty of paprika (to taste), pepper, salt, and olive oil. Purée everything thoroughly with a hand blender. Tip: If you like, you can spice up the marinade with a little chili. Now prepare the fresh chicken thighs on a baking sheet lined with parchment paper. The special trick for juicy meat and crispy skin: cut a slit along the outer edge of the chicken thigh about halfway along its length so that you can loosen the skin and turn it inside out. Now you’ve folded the skin over and the meat is “free.” Brush the meat with butter. Then fold the skin over again so that it encloses the butter. Secure the skin with wooden toothpicks for stability. Now rub the thighs thoroughly with the marinade and place them in the oven on the middle rack. After 30 minutes, brush them briefly with the marinade again. After another 25 minutes, raise the thighs as high as possible to crisp the skin (be careful not to burn it). After a total of 60 minutes of baking time, the thighs are ready, and you’ll have juicy meat and crispy skin. Serve with potatoes, croquettes, or whatever you like. You can also vary the recipe, for example, by adding seasoning under the skin, changing the marinade, etc.