Chicken thighs in the oven (Cosce di pollo al forno)
Oven-baked chicken thighs are definitely a "must" in the Italian kitchen. It is very easy to prepare this dish and it does not require special attention. Therefore, it is a perfect dish for those who are less experienced in the kitchen. They, too, will manage to get a juicy and wonderful result!
The thigh is usually the most loved part of the chicken and often disputed at the table.
By adding the right spices and herbs and respecting the cooking time, you will get a juicy meat inside and a delicious crust that goes perfectly with roast potatoes...in the oven of course!
Make these delicious fried/baked chicken thighs that go well with all seasons and that no one can resist!
Diff: 1
Preparation: 15'
Cooking time: 40'
Wine: Pinot nero
Ingredients for 4 persons:
- 4 chicken thighs
- 2 cloves of garlic, sliced
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaf
- 3 cloves
- 3 crushed juniper berries
- 1 glass of dry white wine
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper
This is what you do:
Preheat the oven to 210 degrees.
Rinse and dry the chicken thighs with kitchen paper before seasoning and frying. It gives a finer roasting crust on the meat.
Place the chicken thighs in an ovenproof dish covered with baking paper.
Sprinkle with salt and pepper and distribute the rosemary, bay leaves, thyme, garlic slices, crushed juniper berries and cloves over the chicken thighs.
Pour in the olive oil and white wine.
Turn the chicken thighs 2-3 times so they absorb the flavors from the spices.
Roast the chicken thighs in the oven and after approx. 20 minutes turn them over so that they are evenly browned.
Continue to fry them for approx. 20 minutes until they are fully cooked.
Remove the chicken thighs from the oven and let them rest for 5 minutes before serving.