Glazed Chicken Thighs with Vegetables

Would you like to try it? Your guests will be licking their fingers at the end!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Sweet potato, unpeeled, fresh

  • 250 g Tomato, red

  • 1 twig Parsley, fresh

  • 300 g Salad, soft

  • 8 pieces Meat, chicken, thighs

  • 4 spoon Oil, olive

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 piece Lemon, fresh, without shell

  • 3 spoons Soy sauce, tamari

  • 2 spoons Honey

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Thoroughly rinse the thighs under running water and dry them with paper towels. Wash the parsley, tomatoes, and cucumbers thoroughly. Remove the green parts and stems from the tomatoes, then cut them into eighths. Slice the cucumbers into rounds. Wash the lettuce thoroughly and tear it into smaller pieces. Shake off and pluck the parsley.

  2. Preheat the oven to 220°C. Season the thighs with salt and rub them with pepper. Prepare a suitable baking dish, place the chicken thighs in it, and drizzle them with oil. Cut the lemon in half and squeeze out the juice.

  3. Add honey and soy sauce to the lemon juice and mix well. Place the baking dish in the oven and bake for about 15 minutes, then turn the thighs over and bake for an additional 10 minutes.

  4. Then pour two-thirds of the sauce over the thighs and bake for another 2 minutes. Turn the thighs over and bake for another 3 minutes. When the meat is cooked, remove the baking dish from the oven and pour the remaining sauce over the thighs.

  5. Serve the prepared vegetables on a plate, add the glazed chicken thighs, and garnish with parsley. Serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 88.96 kcal
  • Fat: 5.98 g
    • Saturated Fat: 1.41 g
  • Carbohydrates: 1.98 g
    • Sugars: 0.63 g
  • Protein: 5.63 g
  • Fiber: 0.17 g