Roasted chicken thighs and drumsticks are the perfect main dish for Sunday lunch, filling the whole house with their aroma while they're in the oven.
The big secret to getting chicken thighs and drumsticks with meat so juicy it falls off the bone and golden-brown skin isn't about filling the pan with oil, but rather the marinating time and heat circulation.
How to prepare roasted chicken thighs and drumsticks
Prepare the marinade with olive oil, garlic, thyme, oregano, paprika, salt, and pepper, and coat the chicken thighs and drumsticks well. Place the pieces in a baking dish with lemon slices and bake at 200°C for about 40 to 45 minutes, or until golden brown.
Ingredients for oven-baked chicken thighs and drumsticks
- 8 pieces of chicken (thighs and drumsticks with skin and bone)
- 60ml of oil
- 4 garlic cloves, crushed
- 2 tablespoons of chopped fresh thyme
- Two tablespoons of chopped fresh oregano
- 1 teaspoon smoked paprika
- a teaspoon of salt
- 1/2 teaspoon of ground pepper
- A lemon, cut into slices.
- Chopped fresh parsley, for garnish (optional)
Preparation method for roasted chicken thighs and drumsticks
- First, preheat the oven to 200°C.
- Mix the olive oil, garlic, thyme, oregano, paprika, salt, and pepper in a large bowl.
- Place the chicken thighs and drumsticks in the bowl, then mix well to ensure the chicken pieces are completely coated with the marinade.
- Transfer the chicken pieces to a baking dish with the skin side up and scatter the lemon slices between them.
- Next, bake in a preheated oven for about 40 to 45 minutes, or until the chicken is golden brown and cooked through.
- Finally, remove the baking dish from the oven and let the chicken rest for about 5 minutes before serving. If desired, sprinkle with chopped fresh parsley.
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Writer and food enthusiast. He discovered the art of cooking while living alone and currently shares his culinary experiences with the public.