Simplest Roast Chicken Thighs, Ever
Ahh, roast chicken. One of the simplest way to cook and enjoy chicken. Ever since I invested in a convection oven, I’ve been doing some simple roast chicken thigh for dinner. The beauty of this dish is that, I can roast the whole bird or choose to just roast parts of chicken, depending on how many people I am cooking for.
Have I told you how much I love roast chicken already? I absolutely love a good meal of roast chicken! With minimal ingredients and convenient cooking methods, I can roast a chicken, whip up a salad and voila! Home cooked dinner!
My roasted chicken thigh with grilled tomato slices in dribbles of mustard.
Ingredients
For the sake of simplicity and laziness, whatever I have in the kitchen, I slathered/peppered/rubbed onto the kitchen in moderate amount.
Dressing: Rub all over the chicken with:
freshly grounded black pepper, McCormick Montreal Steak seasonings, extra virgin olive oil
Baste with:
honey and HP sauce
Oven temperature
Preheat: 350F/176C, last 10-15 minutes 450F/230C
Method
- Clean chicken under running water. Pat dry.
- Season the chicken for at least 30 minutes.
- Pop into preheat oven.
- Roast for 10-15 minutes, increase temperature.
- Baste chicken, add in the veggies.
- Roast until skin is golden brown.
- Remove, serve with side dishes.
That’s pretty much how I did mine, but the philosophy of roasting a chicken is very much open to interpretation. Here’s some gem I gleaned from the internet:
How To Roast Chicken
