Instructions

Meat Preparation

Pat the thigh dry with a paper towel. In a bowl, mix salt, pepper, paprika, thyme, garlic, and oil. Thoroughly coat the entire thigh with this paste from all sides.

Searing (optional, but recommended): Heat oil + butter in a pan. Sear the thigh briefly on all sides, just until it gets a nice color.

Slow Roasting

Place onion, carrot, and bay leaf on the bottom of the baking dish. Place the thigh skin side up on top. Pour in broth (about 1-2 cm). Cover with foil and bake for 2 hours at 160 °C.

Broiling

Fold the foil, increase the temperature to 190-200 °C. Broil for another 30-40 minutes until a beautiful crispy skin forms. Every 10 minutes, baste with the pan juices.

Serving

Let the meat rest for 10 minutes. Serve with the juice from the oven and your favorite side dish... mashed potatoes, rice, or roasted potatoes

Linduškyn Tip

-For even more pronounced flavor, add a tablespoon of Dijon mustard to the pan juices - it fantastically enhances the chicken. -If you want the skin completely crispy, use the grill function for the last 5 minutes. -The best side dish is creamy mashed potatoes - they soak up all that juice.