Roast chicken thighs


25 pcs

52'

Ingredients for the preparation


Fresh chicken thighs: 7.950 g
Rosemary: 150 g
Sage: 100 g
Garlic: 100 g
Olive oil: 250 g
Salt and pepper: 100 g

Preparing and cooking


Remove any feathers or excess skin from the chicken thighs.

Chop the herbs with garlic and mix it with fine salt and oil and flavor the chicken. Marinate for one night.

Preheat the oven.

Place the thighs on the trays and cook following the parameters (see pdf).

Serve with baked potatoes or vegetables or stewed peas.

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