There’s nothing lazy about the chicken here – it’s me who’s feeling lazy when I throw this dish together once or twice a month.
It’s perfect for those days when you’re looking at a tray of chicken thighs, you want chicken for supper and you know it should be easy but your mind goes blank.
I always use chicken thighs on the bone for this recipe – they’re juicier and have more flavor than the other bits. Leaving the skin on also helps to create a juicy end result but even though it’s nice and crispy I generally don’t eat it; that part is up to you.
This is also good eaten cold – simply toss the skin and bones; pull it apart and throw it into your favorite salad, pasta dish, omelet or soup.
4 chicken thighs, bone in, skin on
¼ cup of Worcestershire sauce (shake it well first)
1 fat clove of garlic – minced (or garlic powder equivalent)
1 tablespoon of freshly squeezed lemon juice
Combine all the ingredients thoroughly and marinade the chicken for at least 2 hours and up to 24hrs in the fridge. I put everything into a Ziploc/sealed plastic bag.
Preheat the oven to 375F (190C)
Line a roasting pan with foil and arrange the chicken skin sides up and pour the marinade over the pieces.
Roast for 40 minutes, until the skin is a deep golden brown and the juices run clear when the chicken is pierced with a skewer.
Okay, I’m starting with this recipe but will be replacing the thighs with drumsticks. Pictures to follow!
Be sure you adjust the cooking time accordingly – thighs take slightly longer to cook than drumsticks.
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