Swiss

Roast chicken thighs

Name: Roast chicken thighs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 people
Cuisine: Swiss
Ingredients: 4 chicken thighs (skin on); 7 g salt (7 g for a well-seasoned bird, up to 10 g if you like it saltier); 5 g paprika; 5 g yellow curry powder; 3 g white pepper; 1 g black pepper (a few turns of the mill); 1 g ground ginger; 1 g mustard powder; 100 g olive oil; 1 lemon; thyme, rosemary (a few sprigs); garlic and onion (optional, to tuck between skin and flesh)

Chicken thighs roasted in the oven, under a coating of spices and herbs.

Prep: 15 min
Cook: 1h
Total: 1h 15
Level: Easy

Golden marinated chicken thighs straight out of the oven with crispy skin

Tips

If you have the time, tuck a few slices of garlic and onion between the skin and the flesh, the aroma seeps in as it cooks.

Method

Take the chicken thighs out of the fridge and let them sit at room temperature for 20 to 30 minutes, if you can.
Preheat the oven to 200 °C (fan).
Make the marinade: in a bowl, mix the spices with the oil until smooth and even.
Lay the chicken thighs in an oven dish, rounded side up.
If you like, slip a few slices of garlic and onion under the skin for extra flavour.
Brush the thighs generously with the marinade, then pour the rest into the dish.
Bake for 1 hour at 200 °C, on the middle rack. The skin should be deep golden and crisp, the flesh tender.
Out of the oven, squeeze the lemon and taste the juice. Depending on its sharpness and your preference, finish each thigh with a few drops or more. Serve right away.