Category: Chicken
Bone-in, skin-on chicken thighs. More flavourful and forgiving than breast meat, perfect for roasting and braising.
Price: from €4.90/kg
Season the thighs generously with salt, pepper, and paprika. Heat oil in an ovenproof pan over medium-high heat. Place the thighs skin-side down and cook for 5-6 minutes until the skin is deep golden and crispy. Do not move them during this time. Flip and transfer to a 200°C oven for 20-25 minutes until cooked through (internal temp 75°C). For a one-pan meal, remove the thighs after searing, sauté sliced onions, peppers, and cherry tomatoes in the pan, then nestle the thighs back on top skin-side up and roast together. The skin stays crispy while the vegetables cook in the juices below.