When I first serve the dish to my hubby (Mr W), he turned and looked at me, asked, "What did you use to season? It tastes good." Aww...the green light that I needed.
It's easy to make this crispy chicken thighs.
Ingredients
8 pieces of chicken thighs skin on
Kosher salt
Olive oil
Spices
Ground black pepper
Garlic powder
Cayenne pepper
Cinnamon powder
Direction
1. Wash the chicken and trim away excess fats.
2. Pat dry the chicken pieces. Sprinkle and run the kosher salt and black pepper on all sides of the chicken. Let it sit at room temperature for 15 minutes to take the chill off.
3. In a small bowl, mix all the spices. Set aside.
4. After 15 minutes, pat dry the chicken again. Sprinkle and pat the mixed spices on both sides of the chicken.
5. Preheat the oven to 205°C. Drizzle olive oil on the baking pan. Arrange the chicken pieces skin side up. Remember not to crowd the pan, allow room between the chicken pieces.
6. Bake in the oven for 25 to 30 minutes at 205°c. This will brown the chicken. Then lower the heat to 170°c and bake for an additional 10 to 15 minutes until the juices run clear.
7. Remove from the oven and transfer the chicken pieces to a serving dish. Use an aluminium foil to tent the chicken and let it rest for 5 to 10 minutes before serving.
Note:
i) For those using a whole chicken, arrange the largest pieces (usually the breast) of the chicken at the centre of the pan.
ii) For those who has no intention of eating the chicken skin, leave the skin on for baking. This will help to keep the chicken pieces from drying out while they bake.
Give it a try! It's the simplest recipe so far for chicken. :) But be warned, the oven tends to get pretty oily afterwards.
5. Preheat the oven to 205°C. Drizzle olive oil on the baking pan. Arrange the chicken pieces skin side up. Remember not to crowd the pan, allow room between the chicken pieces.
6. Bake in the oven for 25 to 30 minutes at 205°c. This will brown the chicken. Then lower the heat to 170°c and bake for an additional 10 to 15 minutes until the juices run clear.
7. Remove from the oven and transfer the chicken pieces to a serving dish. Use an aluminium foil to tent the chicken and let it rest for 5 to 10 minutes before serving.
Note:
i) For those using a whole chicken, arrange the largest pieces (usually the breast) of the chicken at the centre of the pan.
ii) For those who has no intention of eating the chicken skin, leave the skin on for baking. This will help to keep the chicken pieces from drying out while they bake.
Give it a try! It's the simplest recipe so far for chicken. :) But be warned, the oven tends to get pretty oily afterwards.
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