Oven Baked Chicken Thighs

Made from our Free range Chicken Thighs


8 Free-range Chicken Thighs
400g Baby Potatoes, boiled for 8-10 minutes
200g Cherry Tomatoes, with vine
100g Baby Sweetcorn
1 tbsp THE Donald Russell Seasoning
2 tbsp Olive Oil

Oven Baked Chicken Thighs


Defrost the chicken thighs in a refrigerator overnight. Remove all packaging, rinse under cold running water 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/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.

All times and temperatures stated are for fan ovens; if using a conventional oven the temperature must be increased by 10-20ºC.

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 flavor. Simply drizzle over the chicken.

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