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.
- 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!
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.
Serve with salad and cous cous or jacket potato
Allow to cool slightly and then make into Chicken Noodle Soup