Delicious baked chicken thighs  

Both young and old love baked chicken thighs. This, as the children often call it, "meat with a handle", is an ideal choice for a festive Sunday lunch.  How to bake them so that they are crispy on the surface, but remain beautifully juicy inside? Food blogger RadoTo advises how he bakes them on the website recepty.aktuality.sk. They are crunchy and juicy; the taste is beautifully tuned and their preparation is much faster compared to classic baking. It adheres to three principles: the chicken cooks at a higher temperature and the roaster is open from start to finish, which significantly reduces the preparation time; the chicken thighs are not covered with water during baking, which makes the taste of the baked goods, which you pour over rice or potatoes at the end, much more intense; and thirdly, he uses dried garlic instead of fresh, because at such a high temperature the garlic would burn and become bitter.

Our hot new product is perfect for baking chicken thighs - the Elektra-X2A double-plate electric oven. While the chicken is baking in the oven, you cook soup on one plate and rice, for example, on the other. You can easily prepare Sunday lunch in a small kitchen or at a cottage.

Recipe

Number of servings: 4

You will need: 8 pieces of upper chicken thighs with skin, a teaspoon of dried garlic, thyme, paprika and crushed cumin, a teaspoon of salt, a pinch of ground black pepper and a little oil

How to do it:

Heat the oven to 220 0C. Mix a mixture of paprika, thyme, garlic, cumin, salt and a pinch of pepper in a bowl. Grease the baking pan with oil, place the thighs in it skin-side down first, lightly salt them, then turn them skin-side up, brush with a little more oil and sprinkle liberally with the spice mixture.

Place the prepared thighs in the middle of the oven and bake for 35 to 40 minutes. Do not cover the roasting pan with a lid or foil and do not baste the meat. Rub the thighs with baking powder while baking.  

Do you know how to tell if chicken thighs are well done?

Pierce the thigh with a knife right up to the bone - if clear juice comes out, the thighs are ready. If pink juice (with a mixture of blood) comes out of them, continue baking. If you use a kitchen thermometer and insert it into the thickest part of the leg, it should read 75 0C, then the legs are perfectly cooked. 

After cooking, sprinkle the thighs with chopped parsley and serve them either with rice topped with baked goods with pickled cucumbers or sweet compote, or serve them with potatoes.

We wish you a good appetite!

Recipe source: recepty.aktuality.sk 
Photo source: iStockfoto.com