Baked chicken thighs with thyme and olive oil

Meat 502 Last Update: Jul 27, 2021 Created: Jul 26, 2021 0 0 0
Baked chicken thighs with thyme and olive oil
  • Serves: 3 People
  • Prepare Time: 20 min
  • Cooking Time: 40 min
  • Calories: -
  • Difficulty: Easy
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The fact is that this is the best recipe that very well conveys the taste of red chicken meat, while maintaining the juiciness of the meat and melting all the excess fat. The crust is crispy and has an unobtrusive smell of haze. I do not specifically use means to "improve" the appearance of the crust (such as honey, etc.). it seems to me that they neutralize the taste of meat. The recipe is very simple and with due attention the result is amazing.
So - Baked chicken thighs with thyme and olive oil - very simple and very tasty
To change the taste (as an option), you can use lemon juice or wine, but it is the option directly according to the recipe that best conveys the taste of dark chicken meat. One of the best side dishes in this case would be boiled rice.

Ingredients

Directions

  1. Disassemble your hips. We have recently had pieces of pelvic bones on our thighs. Cut them off. Cut off all the "ugly" parts. Trim the inside of the skin so that it looks neat on the thigh. Do not be greedy, cut off all unnecessary. Remember that a beautiful dish is half the battle.
  2. Combine salt, pepper and thyme.
  3. Take a baking sheet in which you will bake the legs. Put the thighs there, sprinkle with the mixture on top.
  4. Turn the pieces over and sprinkle on the other side. Rub the mixture well on all sides of your thighs. Massage your thighs, collecting all the spilled mixture with them.
  5. Drizzle with vegetable oil on top. Rub the oil well on all sides. Also, scoop up all the butter from the baking sheet.
  6. Line all of the thighs skin side up with space between the pieces. Spread the skin over on top so that it cooks beautifully. The vegetable oil will help the fat melt out of your thighs better.
  7. Place the baking sheet in an oven preheated to 210 degrees. After 10 minutes, brush the thighs with the melted fat with a brush and reduce the temperature to 180 degrees. Lubricate your thighs with fat twice after 10 minutes and again after 5 minutes. In total, your legs will take 35 minutes to cook. Now turn on the upper grill to the maximum temperature. Lift the baking sheet to the top rack and bake the thighs for another 2 minutes. Watch carefully as it will be very easy to burn them now. Pull the legs out or let them stand for another minute. The smell of the legs will be slightly smoky - that's what we need.
  8. Serve the legs with boiled rice, sprinkle with dill and a slice of lemon on top to play with the flavor of the legs.
  9. Important!
  10. Note that I salted the legs quite hard. The fact is that some of the salt will be washed off the legs along with the fat. In addition, if the meat is not salted well enough, the flavor will not be bright enough. The dish can be eaten with any side dish, but it is with rice that the taste is most interesting.

Baked chicken thighs with thyme and olive oil



  • Serves: 3 People
  • Prepare Time: 20 min
  • Cooking Time: 40 min
  • Calories: -
  • Difficulty: Easy

The fact is that this is the best recipe that very well conveys the taste of red chicken meat, while maintaining the juiciness of the meat and melting all the excess fat. The crust is crispy and has an unobtrusive smell of haze. I do not specifically use means to "improve" the appearance of the crust (such as honey, etc.). it seems to me that they neutralize the taste of meat. The recipe is very simple and with due attention the result is amazing.
So - Baked chicken thighs with thyme and olive oil - very simple and very tasty
To change the taste (as an option), you can use lemon juice or wine, but it is the option directly according to the recipe that best conveys the taste of dark chicken meat. One of the best side dishes in this case would be boiled rice.

Ingredients

Directions

  1. Disassemble your hips. We have recently had pieces of pelvic bones on our thighs. Cut them off. Cut off all the "ugly" parts. Trim the inside of the skin so that it looks neat on the thigh. Do not be greedy, cut off all unnecessary. Remember that a beautiful dish is half the battle.
  2. Combine salt, pepper and thyme.
  3. Take a baking sheet in which you will bake the legs. Put the thighs there, sprinkle with the mixture on top.
  4. Turn the pieces over and sprinkle on the other side. Rub the mixture well on all sides of your thighs. Massage your thighs, collecting all the spilled mixture with them.
  5. Drizzle with vegetable oil on top. Rub the oil well on all sides. Also, scoop up all the butter from the baking sheet.
  6. Line all of the thighs skin side up with space between the pieces. Spread the skin over on top so that it cooks beautifully. The vegetable oil will help the fat melt out of your thighs better.
  7. Place the baking sheet in an oven preheated to 210 degrees. After 10 minutes, brush the thighs with the melted fat with a brush and reduce the temperature to 180 degrees. Lubricate your thighs with fat twice after 10 minutes and again after 5 minutes. In total, your legs will take 35 minutes to cook. Now turn on the upper grill to the maximum temperature. Lift the baking sheet to the top rack and bake the thighs for another 2 minutes. Watch carefully as it will be very easy to burn them now. Pull the legs out or let them stand for another minute. The smell of the legs will be slightly smoky - that's what we need.
  8. Serve the legs with boiled rice, sprinkle with dill and a slice of lemon on top to play with the flavor of the legs.
  9. Important!
  10. Note that I salted the legs quite hard. The fact is that some of the salt will be washed off the legs along with the fat. In addition, if the meat is not salted well enough, the flavor will not be bright enough. The dish can be eaten with any side dish, but it is with rice that the taste is most interesting.

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