Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Optional: Lemon wedges, for serving
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, minced garlic, paprika, dried thyme, dried rosemary, salt, and pepper.
- Pat the chicken thighs dry with paper towels. This helps the skin crisp up better in the oven.
- Rub the chicken thighs with the olive oil mixture, making sure to coat them evenly.
- Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or aluminum foil. Make sure they are spaced apart so they cook evenly.
- Bake the chicken thighs in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
- Once done, remove the chicken thighs from the oven and let them rest for a few minutes before serving.
- Serve the baked chicken thighs hot, optionally garnished with lemon wedges for a burst of freshness.
Enjoy your delicious and easy-to-make Baked Chicken Thighs!
OTHER
INGREDIENTS:
°4 onions, peeled and quartered
°60 ml (¼ cup) olive oil
°4 chicken thighs with skin on
°8 unpeeled garlic cloves
°45 ml (3 tbsp.) chopped coriander
°1 lime, for juice
°10 ml (2 tsp.) black pepper, cracked
°30 ml (2 tbsp.) honey
PREPARATION:
Put the barbecue at the focal point of the broiler. Preheat broiler 200°C (400°F).
In skillet on medium-high intensity, carmelizing onions in 30 ml (2 tsp) of the oil.
In an enormous baking dish, consolidate the chicken thighs with the onions and the other fixings with the exception of the honey. Salt. Brush thighs with honey.
Heat for 1 hour or until the chicken tissue effectively disengages from the bone, treating the thighs with the skillet squeezes partially through cooking. Present with pineapple and pepper ketchup (see recipe) and a green vegetable, like shriveled spinach.
Enjoy !
