Chicken thigh bone-in, skin-on is a rich, juicy cut ideal for roasting or the barbecue. The skin crisps up beautifully while the bone keeps the meat moist and full of flavour, making it a reliable favourite for a satisfying dinner.
How to cook it
1. Season generously and pat the skin dry for extra crispiness.
2. Preheat oven to 200°C (180°C fan-forced).
3. Roast skin-side up for 30-35 minutes until golden and cooked through.
4. Alternatively, cook on a medium-hot barbecue, skin-side down first, until crisp and cooked through.
5. Rest for 5 minutes before serving.
| Storage Requirement | Keep refrigerated below 5°C. Use within 2 days of purchase or freeze immediately. |
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| 1. Season generously and pat the skin dry for extra crispiness. 2. Preheat oven to 200°C (180°C fan-forced). 3. Roast skin-side up for 30-35 minutes until golden and cooked through. 4. Alternatively, cook on a medium-hot barbecue, skin-side down first, until crisp and cooked through. 5. Rest for 5 minutes before serving. |
$21.99
