Baked chicken thighs
6 servings
40 minutes
Baked chicken thighs are a simple yet exquisite dish of European cuisine, captivating with their juiciness and rich flavor. Chicken marinated in olive oil, spices, and garlic sauce acquires a tender texture and appetizing aroma. The secret to its crispy crust is convection heating that evenly cooks the meat and creates a golden layer on the surface. This dish is perfect for both family dinners and festive gatherings. The thighs pair wonderfully with vegetables, fresh herbs, and light sides, while the rich garlic-tomato sauce adds a spicy touch. The simplicity of preparation and magnificent taste make this recipe indispensable for lovers of baked meat.
1
Preliminarily, a couple of hours before cooking, soak the meat in water and add salt, spices, and olive oil.
- Salt: to taste
- Chicken seasoning: to taste
- Olive oil: 5 tablespoon
2
Let's prepare the sauce, take ketchup, pour it into a glass, add minced garlic, chopped dill, and green onions (you can add something else to your liking, like carrots and peppers).
- Ketchup: 1 glass
- Garlic: 2 heads
- Dill: to taste
- Spring onion: to taste
3
So, for the meat, rub each piece on both sides with salt, spices, and sauce (half a cup, as the next half will be used for basting).
- Salt: to taste
- Chicken seasoning: to taste
- Ketchup: 1 glass
4
Place in the oven uncovered on convection mode at 180 degrees for 40 minutes. If you don't have this mode, cover with foil or a food bag.
5
For convection: 10 minutes before readiness, brush the thighs with the remaining sauce.
- Ketchup: 1 glass
6
For a regular oven: 10 minutes before done, remove the foil and brush the thighs.
- Ketchup: 1 glass
7
Cook for another 10 minutes, then take out and leave comments.
