Nici Wickes' baked chicken and rosemary. Photo / Todd Eyre
One for weeknights, this chook recipe is one to have on repeat.
Thighs, bone in or out, are another great cut and so full of deliciousness that I give them just a little nudge here with a few key ingredients – orange juice, vinegar, rosemary – to turn them into the most spectacularly easy dinner.
Serves 1-2
Ingredients
2-4 boneless chicken thighs
1 Tbsp olive oil
1/4 cup fresh orange juice
3 Tbsp red wine vinegar (can use apple cider)
1 tsp brown sugar
2-3 cloves garlic, grated or crushed
1 Tbsp rosemary sprigs
1/2 tsp sea salt & freshly ground black pepper
Method
1. Lay thighs in a shallow oven-proof dish.
2. In a jug, mix the remaining ingredients and pour this over the chicken. Cover and chill for 30 minutes or overnight.
3. Preheat oven to 200C.
4. Bake for 45 minutes (basting and turning the chicken at 30 minutes) or until thighs are cooked through. Test by cutting into the thickest part of the chicken.
5. Serve with either a puddle of polenta or mashed potatoes and some lettuce leaves showered in parmesan. Eat up and enjoy!
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