Ingredients
- 1kg chicken thighs, bone-in skin-on
- 2 tablespoons Chooki's Original Chicken Salt
- 2 tablespoons olive oil
- 4 cloves garlic, roughly crushed
- 1 lemon, cut into quarters
- 4 sprigs fresh thyme
- Cracked black pepper
Difficulty: Easy | Prep: 10 min | Cook: 40 min | Total: 50 min | Serves: 4 | Dietary: Gluten-Free
Roast chicken thighs are one of those weeknight dinners that require almost no effort but taste like you actually tried. Chooki's Original Chicken Salt does all the seasoning work here, salty, savoury, properly flavoured without needing a marinade or a long list of spices. Thighs are forgiving too, so even if your oven runs hot or you get distracted, they'll still come out right.
- 1kg chicken thighs, bone-in skin-on
- 2 tablespoons Chooki's Original Chicken Salt
- 2 tablespoons olive oil
- 4 cloves garlic, roughly crushed
- 1 lemon, cut into quarters
- 4 sprigs fresh thyme
- Cracked black pepper
Step 1: Preheat and prep
Preheat your oven to 200°C fan. Pat the chicken thighs dry with paper towel. This is what gets you crispy skin. Rub all over with olive oil then press the chicken salt into the skin and flesh. Tuck the garlic, lemon quarters and thyme around the thighs in a snug baking dish.
Step 2: Roast
Roast uncovered for 38–42 minutes until the skin is deep golden and crispy, and the juices run clear when you pierce the thickest part. If your oven runs cool, give it an extra 5 minutes. The skin should look almost lacquered.
Step 3: Rest and serve
Pull from the oven and leave to rest for 5 minutes before serving. Spoon those pan drippings over the top. They're packed with flavour. Serve with whatever's in the fridge: roasted veg, a simple salad, crusty bread, steamed rice.
Tip: Dry skin = crispy skin. Even 30 minutes uncovered in the fridge before cooking makes a difference.
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