Roast chicken thighs
Chicken thighs roasted with lemon and thyme, with crisp skin seasoned with smoked garlic salt that recalls chicken cooked over coals.
55 min · Serves 4
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- 2 tbsp (30 ml) olive oil
- 2 tsp Xalte Smoked Garlic salt
- 1 tsp sweet paprika
- 1 lemon
- 4 sprigs of fresh thyme
Method
- 1Preheat the oven to 200 °C and pat the chicken dry with kitchen paper.
- 2Rub the thighs with the oil, the Xalte Smoked Garlic salt and the paprika, and place them skin-side up in a roasting tray.
- 3Cut the lemon into quarters and tuck them into the tray with the thyme.
- 4Roast for 40-45 minutes, until the skin is golden and the inside reaches 75 °C, with no pink near the bone.
- 5Rest for 5 minutes and serve with the juices from the tray.
