Cut deep slits over the surface of the thigh and tuck some of the garlic into each slit.
Knife
2
In a bowl, mix the olive oil, rosemary, thyme, oregano, paprika, lemon juice, salt and black pepper and rub the mixture over the thigh on all sides.
Bowl
3
Cover and put it in the fridge for 2 hours or more.
Refrigerator
4
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Arrange the potatoes and onion in a roasting pan and set the thigh on top. Pour the wine into the pan.
Baking pan
6
Bake uncovered 20 minutes, until the outside of the thigh browns.
⚙ BakingOvenBaking pan
💡The blast of heat at the start browns the outside of the roast; then a lower heat cooks it slowly through to the center, and it stays pink.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
When the time is up, lower the heat to 170°C (340°F) and keep roasting for 90 minutes, until the meat is cooked.
OvenBaking pan
8
Transfer the thigh to a board, cover with foil and let rest 15 minutes before carving.
Cutting board
💡As it rests, the juices move back from the edges to the center, and the remaining heat keeps cooking it a little: a roast sliced right away loses its juices on the board.
9
Slice the thigh and serve with the potatoes and onion.
KnifeCutting board
959calories
63 gprotein
25 gcarbs
64 gfat
● protein 27%● carbs 11%● fat 62%
Per serving (524 g), of 6 servings
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Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Dried oregano: measured in tsp in this recipe: 1 tsp = 1 g · 265 kcal per 100 g · More about Dried oregano →
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
White wine: measured in cup in this recipe: 1 cup = 240 g · 82 kcal per 100 g · More about White wine →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
