Dunkelheit

Roast Chicken Thighs

My personal recipe for roast chicken thighs, I like them this way and they go great as part of a meal or as a snack on their own. They keep in the fridge for about 3 days.

• ⏲️ Prep time: 10 min
• ⏲️ Cooking time: 50 min
• 🍽️ Servings: 5

Ingredients

• Chicken Thighs
• Carrots
• Onions
• Butter (Optional)
• Spices:
  • Garlic
  • Pepper
  • Rosemary
  • Oregano
  • Paprika (Optional)

Directions

1. Slice carrots lengthwise, place in baking tray to cover.
2. Dice or slice onions as desired for reuse (gravy, etc) and place in the tray on top of or alongside the carrots. Make sure they are spread around nicely.
3. Add enough water to fill the gaps and cover most of the carrots.
4. Place butter under the skin of the chicken thighs, you can compound the butter with rosemary and garlic if desired.
5. Add chicken thighs to tray, skin side up.
6. Cover chicken thighs in desired quantity of spices. Add salt as desired.
7. Roast in preheated oven at 180c for 30 minutes.
8. Increase temperatur to 200c for 15-20 minutes.
9. Remove from oven, check skin for desired finish. Allow to sit for a few minutes.
10. Enjoy!

Notes:

1. Make sure to adjust times as needed for larger / smaller thighs.
2. This recipe works for legs and drumsticks too.
3. You can debone the thighs once done, combine with the stock and veggies from cooking and make a larger quantity of stock or a gravy to enjoy with the thighs.