Roast chicken thighs

 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

  1. Heat oven to 200C/180C fan/gas 6
  2. Roughly chop up the onion and put it in a roasting dish
  3. Put the thighs on top of the onions
  4. Drizzle a little olive oil over them, add salt and pepper, and massage it in to the skin of the thighs
  5. Scatter some spring of rosemary over the thighs
  6. Add a little bit of water to the bottom of the roasting dish and put in the over
  7. Roast in the middle of the oven for about 40-45 minutes (or until the skin is crispy and golden)
  8. 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 ;)

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