By Rory Kelly
I’m a big fan of chicken thighs, they have more flavour and they’re much cheaper than the more popular breast fillet which are fine….if a little ‘safe’. This is hands down my favourite thing to do with chicken thighs…simply spiced and roasted then eaten straight from the roasting tray with maybe some yogurt and a green salad.
These really doesn’t get any easier and it’s perfect for a mid-week super, I get this together before I head out to work so the chicken sits in the marinade all day then it’s a quick 25 minutes in a a pre-heated oven
8-10 free range chicken thighs, skin off and bone in
For the Marinade:
1 tps turmeric
1 tps firey chili powder
2 tps cumin
1 tps garlic salt
2 tbs white wine vinegar
100 mls olive oil
1 tbs natural yogurt
Salt and pepper
This is probably the quickest recipe I have ever written soooooooooooo here goes.
Combine everything for the marinade in a roasting tray, add the chicken thighs, coat well with the marinade then cling and sling in the fridge.
When you are ready to cook simply roast at 180c for 25 minutes
East right out of the roasting tray…..Vin Diesel didn’t see that one coming!