Roast chicken thighs with lemon and rosemary salt
Oven-roasted chicken thighs with lemon and garlic, in which the rosemary salt seasons the skin and leaves it crisp and fragrant.
55 min · Serves 4
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- 1 lemon
- 4 garlic cloves
- 2 tbsp olive oil
- 100 ml chicken stock
- 2 tsp Xalte Rosemary salt
- Freshly ground black pepper
Method
- 1Preheat the oven to 200 °C and pat the thighs dry with kitchen paper.
- 2Rub the chicken with the oil, the Xalte Rosemary salt and the pepper, and place it skin side up in a roasting dish with the crushed garlic and the sliced lemon.
- 3Pour the stock into the bottom of the dish, without wetting the skin, and roast for 40 to 45 minutes.
- 4Check the chicken is cooked: the juices should run clear and the centre should reach 75 °C. Serve with the juices from the dish.
