Joy Onuorah

Ingredients

• ▢ 6-8 chicken thighs (3 lbs/1.3kg)
• ▢ 1 sprig fresh rosemary
• ▢ 3-4 fresh sage leaves
• ▢ 1 tsp dried oregano
• ▢ 3-4 garlic cloves
• ▢ 2 tbsp olive oil
• ▢ 1 tsp kosher salt
• ▢ Pepper to taste

Directions

• Pre-heat the oven to 375F/190C.
• Pat the chicken skin dry with kitchen paper.
• Finely chop the fresh herbs and sprinkle over the chicken along with the oregano.
• Drizzle the olive oil over the chicken and rub it all over so it’s thoroughly coated in herbs and oil.
• Sprinkle with salt and pepper and bake in the oven for 45 minutes.
• Once cooked turn on the broiler/oven grill and broil the chicken until the skin is extra crispy (2-3 minutes).
• Let the chicken rest for 5 minutes then serve with desired sides.

Pro-tips

• Pat the skin dry – pat the chicken skin with a paper towel before starting this recipe. It gets rid of excess moisture and helps the chicken skin crisp up.
• Flavour combinations – feel free to switch up the herbs, spices and flavours as you like, this is such a versatile recipe. For some ideas try; lemon zest, parsley or red pepper flakes.
• Let the chicken rest – after cooking any meat especially chicken it’s important to let it rest after cooking otherwise it can dry out and a lot of the flavour in the juices will run out. Let the thighs rest for at least 5 minutes after cooking.
• Leftovers & freezing – leftover chicken will last well in the fridge for 3-4 days or can be frozen in an airtight container. Use leftover chicken in salads, sandwiches or soups.