Oven-baked chicken thighs with tagliatelle

Ingredients for 4 servings:

• 4 chicken legs
• 2 onions
• 2 garlic cloves
• 4 rosemary sprigs, fresh
• e.g. olive oil
• 3 tsp tomato paste
• 1 can tomatoes, chopped
• 250 ml chicken broth
• 3 basil stalks
• some salt and pepper
• 350 g tagliatelle
• 3 liters of water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Italian style

Preheat the oven to 200 degrees Celsius (top/bottom heat). Halve the onions and slice into strips, chop the garlic. Strip the needles from 3 rosemary sprigs and chop them. Mix half of the garlic with the chopped rosemary. Lightly loosen the skin of the chicken thighs with your fingers and push the rosemary and garlic mixture underneath. Season the thighs with salt and pepper. Fry them all over in a roasting pan in 2-3 tablespoons of hot oil for 4 minutes, then remove. Add the onion, the remaining garlic, and the fourth rosemary sprig to the roasting pan and fry over medium heat for 3 minutes. Then add the tomatoes and chicken stock and bring to a boil. Season again with salt and pepper. Add the chicken thighs and cook in the hot oven on the middle rack for 45 minutes. Meanwhile, bring the water for the tagliatelle to a boil and add salt. Cook the pasta until al dente, about 8 minutes. Remove the roasting pan from the oven and season the tomato sauce if desired. Sprinkle with the coarsely torn basil leaves and drizzle with 1 tablespoon of olive oil. Serve.