quantity.error.zero
Chicken thighs
Crispy Skin Bone-In Chicken Thighs
£8.00 per kg
Description:
Chicken Thighs Bone In Skin On are cut from the finest British chicken, sourced locally from trusted Yorkshire suppliers. Juicy, full-flavoured thighs with the bone in and skin on for maximum succulence and perfect crispy skin. A versatile and forgiving cut that stays beautifully moist during cooking. Hand-prepared fresh in our family shop.
Chicken Thighs Bone In Skin On are cut from the finest British chicken, sourced locally from trusted Yorkshire suppliers. Juicy, full-flavoured thighs with the bone in and skin on for maximum succulence and perfect crispy skin. A versatile and forgiving cut that stays beautifully moist during cooking. Hand-prepared fresh in our family shop.
Remove the chicken thighs from the fridge 30 minutes before cooking to bring to room temperature.
Season well with salt and freshly ground black pepper.
Oven method (recommended for crispy skin):
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the thighs skin-side up in a roasting tin (ideally on a wire rack if you have one).
Drizzle with a little oil and roast for 40–45 minutes until the skin is golden and crispy and the juices run clear. For extra crispy skin, finish under a hot grill for 2–3 minutes.
Pan-fried then oven finish (for even better results):
Heat a little oil in an ovenproof frying pan over medium-high heat.
Place the thighs skin-side down and cook for 6–8 minutes until the skin is golden and crisp.
Flip the thighs, then transfer the pan to a preheated 200°C oven and cook for a further 25–30 minutes until cooked through.
Best enjoyed with roast potatoes, seasonal vegetables and rich gravy.
Season well with salt and freshly ground black pepper.
Oven method (recommended for crispy skin):
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the thighs skin-side up in a roasting tin (ideally on a wire rack if you have one).
Drizzle with a little oil and roast for 40–45 minutes until the skin is golden and crispy and the juices run clear. For extra crispy skin, finish under a hot grill for 2–3 minutes.
Pan-fried then oven finish (for even better results):
Heat a little oil in an ovenproof frying pan over medium-high heat.
Place the thighs skin-side down and cook for 6–8 minutes until the skin is golden and crisp.
Flip the thighs, then transfer the pan to a preheated 200°C oven and cook for a further 25–30 minutes until cooked through.
Best enjoyed with roast potatoes, seasonal vegetables and rich gravy.
225 g per person