Baked chicken thighs
Crispy-skinned baked chicken thighs with garlic and herbs, a no-fuss high-protein dinner that costs less than mince and tastes better than chicken breast.
Bone-in, skin-on chicken thighs are the most underrated protein on the planet. Cheaper than breast, more flavour, and almost impossible to overcook. Get the skin properly dry before seasoning, that’s the whole game.
Ingredients
- 8 chicken thighs, skin on, bone in
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 lemon, halved
Method
- Preheat oven to 200°C.
- Pat the chicken thighs completely dry with paper towel, this is the secret to crispy skin.
- In a small bowl, mix olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
- Rub the mixture all over the thighs, getting under the skin where possible.
- Place skin-side-up on a lined baking tray. Squeeze half the lemon over the top.
- Bake for 30–35 minutes until the skin is deep golden and the juices run clear.
- Rest for 5 minutes, then squeeze over the remaining lemon and serve with greens or a salad.
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