Basic roast chicken thighs from All About Roasting: A New Approach to a Classic Art (page 311) by Molly Stevens

  • chicken thighs

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black olive, orange, and mint vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on October 14, 2024

    Excellent basic recipe. Although it requires some planning to salt the chicken in advance, this is easily managed, and although the chicken is good if salted immediately before cooking, the advance salting makes a big difference in taste and texture. Yes, the chicken spatters, but it would do so wherever you cooked it. Less spatter here than when sear-roasting, where both the stovetop and oven need cleaning, and I think I prefer this technique for thighs. I prefer chicken thighs on the small side, and they therefore cooked faster than the stated cooking time so be aware of this.

  • MollyB on February 21, 2019

    Very good, basic recipe for roast chicken thighs (as the recipe title suggests). Easy and quick enough for a weeknight dinner. They are better if you salt them ahead of time, but still good if you just salt them right before cooking. I've made this several times, and they have always been done ahead of the low end of the cooking time, so start checking early. And be prepared for splatter in your oven.

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