Roasted chicken thighs are a popular dish with many recipes shared by cooking enthusiasts. Drawing inspiration from seasoned chefs, it has become one of my favorite dishes for entertaining—simple, quick, universally loved, tender, juicy, and refreshing! Due to the chicken’s enjoyment of a joyful “massage,” it reciprocates with a remarkably delightful taste! So, let’s delve into this easy-to-follow process with detailed instructions to ensure success. Of course, thaw the chicken thighs, wings, or any part you prefer half a day in advance (warning: the entire kitchen will be filled with a strong aroma, so try not to cook when extremely hungry! Be cautious of your neighbors; no harm, no foul without comparison!).
Ingredients:
- Chicken wings or thighs, Tyson brand recommended, one 500g pack
- Lemon: 1
- Cherry tomatoes: 6
- Garlic: 1 clove
- Sea salt: 6g (adjust according to taste)
- Rosemary: 1 sprig
- Black pepper: 2g (adjust according to taste)
- Thyme: 1 sprig
- Olive oil: a little for browning
Super Detailed and Flavorful Herb-roasted Chicken Thighs (or Wings) – A Must-Have for Entertaining Recipe:
- Recommend Tyson’s 500g pack of chicken wings or thighs, thawed and cleaned in advance. If you’re watching your weight, you can choose to remove the skin. However, leaving it on will enhance the chicken’s flavor and juiciness. Remember to pat the chicken dry.
- Use a knife to make a few cuts in the thicker parts of the meat without separating them, making it easier for the flavors to penetrate. This ensures the inner part of the chicken is not bland.
- Rub the lemon with salt or baking soda to clean it thoroughly. Note: Opt for new Chiquita lemons for a stronger aroma; ordinary Sichuan lemons have a milder scent. Please don’t blame the recipe if cheap lemons bring bitterness!
- Slice half of the lemon thinly, making it aesthetically pleasing. Be quick with the knife but careful! Thin slices look better. Remember, the remaining half will be sliced for presentation; don’t place it under the chicken to avoid bitterness.
- Wash the cherry tomatoes. Cut them in half. You can leave the leaves on; it doesn’t affect the dish. Repeat: Do not use large tomatoes! Excessive juice from large tomatoes will make the chicken sour and bitter.
- Peel the garlic. Roasted garlic also has an excellent flavor. If you love garlic, you can chop it finely, according to your preference.
- For seasoning, I chose sea salt for a fresher taste. Here, I used 6g of sea salt. Taste preferences vary, and making it too salty will spoil the flavor. Similarly, adjust the amount of black pepper according to your taste. Feel free to add more if you like it bold!
- Rosemary and thyme are the soul of this roasted chicken, imparting a mesmerizing fragrance during baking. I personally love them and add them generously. You can find them in various supermarkets; the small portions like in the picture are easy to store. Purchases from online platforms are usually larger, and they might go bad before you finish them. You can also grow them yourself, as potted herbs are readily available online.
- Again, you can add any herbs you like. If you can’t find fresh ones in winter, dried herbs are a good alternative. The picture shows dried thyme; you can also add oregano, parsley, basil, or lemon leaves, among others.
- Evenly sprinkle sea salt on both sides of the chicken. I used a baking dish measuring 23.514.55cm, just the right size for 500g of ingredients. Use it as a reference.
- Sprinkle black pepper (or your chosen herbs) on both sides and drizzle with olive oil. As chicken has a high-fat content, you don’t need much olive oil. Make sure to coat the chicken evenly; don’t drown it in oil, or it won’t have a refreshing taste.
- Now comes the most crucial step—massage the chicken! Channel your inner “chicken masseuse” with the intensity of a spa treatment. This is your chance to repay nature! Rub the seasonings into the cuts you made earlier; it will make the meat more tender. Massage for 5-8 minutes until the flavors are well absorbed.
- Place the tomato halves and garlic cloves in the gaps between the chicken. Garnish with fresh rosemary and thyme. Also, add lemon slices (do not place them under the chicken to avoid bitterness). The colors at this stage are the most beautiful; you can take pictures!
- No need to preheat the oven. Place it on the middle rack. I set it to 230 degrees Celsius (the highest temperature for both upper and lower heating elements). Bake directly.
- At 40 minutes, you’ll hear sizzling sounds, and the entire kitchen will be filled with an irresistible aroma. If you like tender chicken, it’s ready. If you prefer a crispy surface, you can remove the lemon and herbs on the surface and continue baking. You can also flip the chicken or brush it with oil for better browning. Observe the surface of the chicken to achieve your desired appearance. Adjust based on your preference—too crispy or too tender. You have control!
- Don’t bake for too long; otherwise, the chicken will become dry. The golden brown color is what I like. If you’re making it for yourself, you can take it out at this point. If you’re serving guests, remove the charred lemon and herbs from the surface. Replace them with fresh leaves and lemon slices for plating. Serve!
- After finishing the plate, you’ll notice the liquid in the plate solidifying. Don’t waste it; use it to make pasta. Nothing goes to waste.
Tips:
- This recipe covers all potential issues a novice might encounter. The actual operation is straightforward, making it a quick and effective dish. The recipe will be continuously updated. This is my first time sharing a recipe, so there may be shortcomings. Please feel free to offer suggestions and ask questions.
- Some issues raised by users:
- If you don’t have a baking dish, some clever cooks have used aluminum foil trays, readily available in large stores.
- Do not use large tomatoes! Do not use large tomatoes! Do not use large tomatoes! Numerous complaints about acidity and excessive juice are due to using large tomatoes!
- If needed, you can remove the lemon and herbs halfway through baking, so the chicken is heated more evenly.
- If you find the taste too mild, adjust it to your preference. Western dishes may not suit every Chinese palate. Taste is subjective.
