Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Roast chicken thighs baked golden brown, with crispy skin and garnished with fresh herbs
Juicy roast chicken thigh, spiced with garlic and rosemary, baked crispy

Roast chicken thighs

Author: Flavelo
Recipes Main Courses
The perfect roast chicken thigh is about two things: skin and succulence. Our goal is to render the fat from the skin so it's paper-thin and crispy, whilst the meat on the bone remains moist. The secret is the combination of initial steaming (under foil) then roasting.
🕒 Prep Time 10 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Aluminium foil
  • Kitchen paper
  • Pastry brush

Instructions

1 ✓

Thoroughly pat the chicken legs dry with kitchen paper. This is critical for crispy skin.

Tip: Water turns to steam and steams the skin instead of roasting, that's why moisture must be removed.
2 ✓

Make a spice paste: mix the oil, salt, pepper, crushed garlic, paprika, chopped rosemary and lemon juice.

Tip: Oily marinade carries flavours into the meat better than dry spices.
3 ✓

Massage the meat with the spicy oil, making sure to get under the skin too.

Tip: Seasoning under the skin penetrates the meat directly.
4 ✓

Place in a baking tray, pour a little water underneath (50ml), and cover with foil. Roast at 180°C for 40 minutes.

Tip: In the steam, the meat fibres soften without drying out.
5 ✓

Remove the foil, increase heat to 200°C (or turn on the grill), and roast for another 20 minutes until the skin is red and crispy.

Tip: Baste with its own fat at this stage, this helps browning.

Recipe FAQ

Why isn't the skin crispy?
Too much steam reached it at the end, or the skin wasn't dry enough before roasting. Turn the heat up at the end!
Is it cooked yet?
Pierce the thickest part: if the juices run clear (not bloody), it's good.

Ingredients

  • 4 whole chicken legs
  • 3 tbsp sunflower oil or lard
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 2 cloves garlic (crushed)
  • 1 tsp paprika
  • 1 sprig fresh rosemary
  • 1 tbsp lemon juice