Oven-Baked Chicken Thighs with Carrots | Jernej Kitchen

Ingredients

• 6 chicken thighs (bone-in, skin-on) (900g or 2 pounds)
• 1/2 tsp ground coriander
• 1/4 tsp paprika powder
• 1 tsp thyme
• 1 tbsp olive oil (marinade)
• 2 tbsp olive oil (for cooking)
• 4 large carrots
• 85 ml (1/3 cup) white wine (Chardonnay)
• 6 garlic cloves
• 1 onion
• 1 bay leaf
• 1 sprig of thyme
• 240 ml (1 cup) chicken stock or water
• 1 tsp chopped parsley (to serve)
• 1 tsp olive oil (for pinenuts)
• 2 tbsp pinenuts