-
Preheat the oven to 220C/Fan
200/Gas 7. Line a rimmed baking sheet with
high-heat-resistant parchment paper, or grease a 9 X
13-inch rimmed baking dish with olive oil.
-
Place the chicken pieces in
the prepared baking dish. Generously brush their tops with
olive oil and sprinkle them with salt, black pepper,
garlic powder if using, paprika, and dried thyme.
-
Bake the chicken, uncovered,
for 30 mins. If will probably be done but if at this point the tops are very browned
but the inside hasn't yet reached 73C, as measured by an
instant-read thermometer not touching the bone, then loosely
cover the pan with foil and return it to the oven for
10 more mins, or until the chicken is cooked
through.
-
Allow the chicken to rest for
five minutes before serving.
-
Note: Many
chicken recipes instruct you to trim any excess skin from
the thigh part. You can leave this on. If there is space
in the pan,you can spread any excess skin out on the pan,
and it comes out wonderfully crispy - like chicken skin
chips.
-
Goes well with parmentier
potatoes (Waitrose) and baby carrots
|
DAILY
DINNERS 
