Roasted Chicken Thighs? What’s not to love? I’m a sucker for Skin-on Roasted Chicken and I find that Chicken thighs are the best parts to use if you’re aiming for moist, succulent and flavourful results. This recipe is a quick yet easy one. My butcher was selling Chicken thighs albeit small sized ones for a token so I decided to indulge (Who turns down a bargain anyway?) and what better way to make the most of then than infusing them with flavourful spices and roasting to perfection.
8-10 Chicken thighs
1/2 Teaspoon Paprika
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Onion Salt or 1/2 TeaSpoon Onion Powder
1/2 Teaspoon Dried Thyme
2 Bouillion /Knorr Chicken Cubes
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Sprig Fresh Rosemary (Optional)
Wash the chicken thighs thoroughly. Mix all the ingredients except the Rosemary, then rub the spice mix on the chicken pieces. Also, rub the spice mix underneath the chicken skin for thorough penetration. When it’s all done, place the Chicken in your fridge and slow to marinate for at least 6 hours or overnight. Remember, the longer the marination process, the more intense the flavours of the chicken.
After marination, arrange the chicken on a roasting or dish. Also tear apart and place the Rosemary twig on the chicken. Remember to spray some cooking spray or oil on the tray to avoid the chicken or juices sticking onto the tray…
Preheat your oven to 170 degrees celsius.
Now, place the tray in the preheated oven. Allow to cook for 50 minutes to an hour/ until the Chicken is fully cooked and no longer pink in the middle.
Depending on the type and brand of oven you’ve got, you may need to turn the Chicken over at half time for even heat distribution…