My kids have thankfully got to the stage they love roasts. But they also think I should be able to rustle one up for tea midweek.
Chicken thighs, with bone in, are a great tasty part of the chicken and make a fantastically easy midweek roast served with mash, rice, bulgur wheat, couscous - whatever. And the seasoning can be adapted to whatever you have at hand.
8 chicken thighs
Juice of 1 lemon
1 large garlic clove, minced
1 heaped teaspoon runny honey
1 heaped teaspoon french mustard
1/2 teaspoon mild paprika
Preheat oven to 200C.
Put all the ingredients apart from the chicken into a high sided roasting dish just big enough to fit all the chicken thighs in one layer.
Add the chicken turning each piece over in the liquid seasoning. Turn all thighs so they are skin side up and place the dish in the preheated oven for 40-45 minutes. The chicken is cooked when the juices run clear when the fattest thigh is pierced with a knife or skewer down the middle to the bone. If you have a fat separating jug, pour the cooking into this before serving as gravy.
Other suggested flavourings
- 2 tbsp white wine or cider with dried seasoning of your choice
- 1 tbsp dried or fresh herbs (rosemary, sage, thyme, oregano)
- dried chilli flakes to your own taste
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