Roast chicken thighs
Serves 3-4
As you know, I am a big fan of getting loads of meat for a great price and then roasting it. Mainly because it saves a lot of cash and effort because you can use the leftovers for various other things like salads and broths and so on.
This time around I thought I’d share my roast chicken thigh recipe as thighs with skin & bone are usually much cheaper to buy in bulk than other cuts, and they taste so much better than a boring old breast!
INGREDIENTS
- 1 package of chicken thighs about 500-750g (with skin and bones there)
- 1-2 big red onions
- Fresh rosemary
- Olive oil
- Salt and pepper
METHOD
- Heat oven to 200C/180C fan/gas 6
- Roughly chop up the onion and put it in a roasting dish
- Put the thighs on top of the onions
- Drizzle a little olive oil over them, add salt and pepper, and massage it in to the skin of the thighs
- Scatter some spring of rosemary over the thighs
- Add a little bit of water to the bottom of the roasting dish and put in the over
- Roast in the middle of the oven for about 40-45 minutes (or until the skin is crispy and golden)
- Take out and EAT!
If you’re having it as part of a meal, I highly recommend you to save the meat juices and onions to make a delicious onion gravy… Just saying ;)