Oven Roasted chicken thighs
It was time to participate in the foodblogswap again. It was a few months since I last joined in on the swapping fun, so I enrolled and got assigned to the blog of Melanie, called Piccanti. I just couldn’t choose: would I be making her jerk chicken or her herbal butters? After watching an episode of Jamie Olivers new cooking show called Comfort Food, I knew it. Keeping the rules of the foodblogswap in to account, I did change the recipe a bit. Melanie used it on some freshly baked bread, I thought I’d pimp my roasted chicken with it.
As the days are becoming darker and its harder to make the perfect picture, I tested with lighting taraa part one was done, I made the “garlic Butter” and photographed it. Came out quite nice he? Imagine how dark it was outside, so I am very content with the outcome.
Recipe for the Herb butter
125 gr salted butter
6 sprigs of chives
Hand full of basil leafs
Hand full of parsley
1 clove of garlic
1/2 lemon juice
1/2 red chili pepper
[optional 2 strips of bacon]
Make sure your butter has reach room temperature and is nice and soft.
Finely chop up all the herbs and put in a bowl.
Add in butter and mix wel.
Your herb butter is done.
So as I was using this garlic butter to tuck under the skin of my chicken thighs, I added chopped up bacon too.
Recipe Oven Roasted Chicken Thighs
2 Chicken Thighs
Preheat the oven to 175 C.
Remove the excess fat of the chicken thighs.
Tuck the herb butter in between the skin and the meat. (Use a spoon to loosen up the skin before you tuck it in)
Also butter up the outside of the chicken thighs.
Drizzle some oil in a roasting pan.
Slice the onions in 1 cm thick rings and add to the roasting pan.
Add in half a cup of water.
Put the chicken on top and cover with aluminium foil and bake for 30 minutes.
Drizzle with the liquid.
Remove the aluminium foil and bake for 10 minutes to get the skin nice and crispy.
I ate it with some potatoes and grilled veggies. Yummie!