When I roast a chicken there is always a lot of bargaining over who get the crispiest bits of skin. Occasionally I roast a tray of chicken thighs so that everyone gets tender chicken and crispy skin and serve it with Beetroot and Bulgur Wheat Salad or Butter Beans.
6 skin-on chicken thighs
1 head of garlic
1 tsp salt
- Pre-heat the oven to 220°c (200°c Fan). Peel and slice the onion and peel the garlic cloves from the skin. Place the onions and garlic in a large roasting tin.
- Dry the chicken thighs with kitchen roll then place on top of the onion slices and garlic. Stretch the skin out so that it’s flat, this will make it crisp up better and sprinkle with salt. There’s no need to add oil as the skin is very fatty. Place the tray in the oven and roast for 45 minutes.
- If you want to make gravy scrape the onions, garlic and fat from the bottom of the tray and put into a saucepan with 1 tablespoon of plain flour on a medium high heat.
- Whisk together for a minute or two then gradually add vegetable or chicken stock whilst whisking. Adjust the seasoning with salt/sugar/vinegar as necessary then strain the cooked gravy through a sieve and serve with the chicken.