Herby Roasted Chicken Thighs

Succulent chicken thighs, sprinkled with seasonal herbs or spices, roasted in a hot oven.

This very cheap and simple to prepare dish is fabulous served with salad and a jacket potato or with cous cous. It can be eaten cold as part of a picnic or used as a basis for other dishes such as Chicken Noodle soup.

It can be as plain or as spicy as you’d like.

Ingredients

  • A pack of chicken thighs. I normally allow two or three per person, depending on how big they are.
  • Salt, freshly ground black pepper
  • Olive oil (NOT extra virgin
  • Flavourings to taste.
  • I often use paprika, chilli flakes or diced, deseeded red chilli, garlic cloves with their skin left on, thyme, rosemary or oregano
  • Experiment and see what works for you! 

Method

Pre-heat the oven to gas mark 7 or 200oC 

In a baking tin place all the chicken thighs, skin side upwards

Sprinkle over the olive oil and whatever sprinkles you’re using

Roast in oven for about 40-60 mins until the skin is crispy and the meat juices run clear.

Always ensure it’s piping hot throughout before serving. Your oven may take longer or shorter to cook the chicken through so always keep an eye on it and adjust the cooking time to suit your own oven. 

Once the meat is ready it normally falls fairly easily off the bone when prodded. 

Serving Suggestion 

Serve with salad and cous cous or jacket potato

Allow to cool slightly and then make into Chicken Noodle Soup 

Sarah Cooper
Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

Love this?

Please share with your friends and leave me a comment in the box below.

Love chatting about food or want advice on how to cook from scratch? Join Our Facebook Group

0 Comments

Submit a Comment

Your email address will not be published.

Read More Posts

Chicken and Leek soup

Chicken and Leek soup

Chicken and Leek Soup A wonderfully light soup which can use leftover chicken from a roast dinner. Done in the soup maker, this soup only takes 26 minutes to cook If you prefer you can do it in a saucepan instead, simmering the soup until the carrots, onions and...

read more