Let’s forget KFC. Our Crispy Chicken Thighs don’t hide behind 11 secret herbs and spices and loads of salt – they come from a delicious world of their own.
Time: 35 minutes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 lemon, zested and juiced
- 1 tablespoon fresh rosemary, chopped
- 6 chicken thighs
- 1 tablespoon olive oil
Preheat the oven to 220°C. In a small bowl, add the salt, pepper, garlic powder, lemon zest and rosemary, and mix to combine. Sprinkle the mixture over both sides of the chicken thighs. Heat the oil in a pan over a high heat and cook the chicken skin side down for two minutes. Reduce the heat to medium-high and continue cooking with the skin side down until the fat renders, about five minutes. Transfer the pan to the oven and cook for another five minutes.
Turn the chicken so the skin side is facing up and cook until the skin is crisp about five minutes, or until the meat is cooked through. Squeeze the lemon juice over the chicken before serving with a fresh salad.