Oven Baked Chicken Thighs

by Stefan Kölsch

Juicy chicken thigh, with roasted veg


8 Chicken Thighs, either bone-in, skin on, or boneless, skinless
400g Baby Potatoes, boiled for 8-10 minutes
200g Cherry Tomatoes, with vine
100g Baby Sweetcorn
1 tbsp Donald Russell Perfect Seasoning
2 tbsp Olive Oil

Oven Baked Chicken Thighs


Defrost the chicken thighs in a refrigerator overnight. Remove all packaging and pat dry with kitchen paper. Place with all remaining ingredients into a large bowl and mix until the seasoning and oil are well distributed. Tip out onto a baking tray. Cook in a preheated oven at 200ºC/180ºC Fan/400ºF/Gas 6 for 35-45 minutes, or until the juices run clear.

Remove from the oven and leave to rest for 5 minutes, ensure the product is piping hot throughout before serving.

TIP: Add 175 ml white wine or chicken stock to any juices remaining in the baking tray, combining any bits stuck to the tray. Put the tray over a medium heat, bring just to a boil and then reduce the heat to a steady simmer. Taste; if you think the pan juices are not concentrated enough, raise the heat and reduce the juices to achieve a stronger flavour. Simply drizzle over the chicken.

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