Oven Baked Chicken Thighs

When I saw these beautiful chicken thighs at the market I couldn’t help myself from seeing them on an oven pot with crispy skin, so that’s what I did.

Ingredients for boiling the chicken:

  • 2 chicken thighs
  • 2 small onions
  • 1 tomato
  • 1-2 green peppers
  • 1 carrot
  • 1 zucchini (not included in the boiling process)
  • 1-2 branch of fresh thyme
  • 2 cloves garlic
  • Salt & pepper

Put the pan on the stove, sear the sides of the thighs lightly in the pan and place them at them bottom. After slicing everything moderately, add them in the pan and put hot water to cover everything up. Put lots of water if you want chicken stock to use afterwards. After 30-45 minutes, everything should be cooked. Take the thighs off the pan and put them on an oven pan.


Ingredients for the rub:

  • 1 tablespoon butter, softened
  • 1 clove of garlic
  • Fresh thyme
  • Oregano
  • Dried mint
  • Paprika
  • Cayenne
  • Turmeric
  • Ginger powder
  • Sesame seeds
  • Salt & pepper

Put everything but the sesame seeds in a mortar and let the flavors blend together. Rub the mixture on the chicken generously. The butter should melt right in and around it. Note that the butter is only for the color and taste, no additional fat is added into this dish, chicken’s natural fat does all the work. Sprinkle sesame seeds on the chicken. Put the chicken in the preheated, oven. Pre-heat it over 200°C and lower the heat when you put the chicken in. This will crisp up the skin – a trick I learned from Jamie Oliver.

While the chicken are in the oven cut up a zucchini and put in the chicken stock with the rest of the veggies. When the chicken’s skin is crispy the out of the oven, take the vegetables out of the stock and put around the chicken and put them back in the oven. Let them all cook for 10 minutes at 180°C. There you go, beautiful baked chicken with an amazing garlicy aroma. I made some pan-fried cauliflower rice to go with it, you can prefer real rice or pureed potatoes as sides.

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I didn’t want to waste the awesome chicken stock I had so I put it in small bottles to use in the week and in ice-cube mold to freeze and use in the future, it is super easy and practical. Enjoy.

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