Crispy golden skin, tender juicy meat, and a sweet-and-savoury glaze — an easy tray of chicken perfect for a family meal or a special dinner.
Ingredients
For the chicken: 8 chicken thighs; 2 tbsp olive oil; salt and black pepper to taste; 1 tsp sweet paprika; 3 garlic cloves, minced; 1 tsp thyme or rosemary. For the glaze: 4 tbsp honey; 3 tbsp soy sauce; 2 tbsp ketchup; 1 tbsp mustard; 1 tbsp lemon juice; 1 garlic clove, minced; a pinch of black pepper.
Method
Heat the oven to 200°C and line a roasting dish with foil if you like. Pat the chicken very dry, rub with olive oil, salt, pepper, paprika, garlic, and herbs. Stir all the glaze ingredients into a smooth, glossy sauce. Roast the chicken about 25 minutes, keeping some clean glaze aside. Brush generously with the glaze and roast 15–20 minutes more until deeply golden, caramelized, and cooked through (at least 74°C at the thickest part). For extra caramelization, grill the last 2–3 minutes, watching closely so the honey does not burn. Rest a few minutes and serve with the pan juices, plus roast potatoes, white rice, or roasted vegetables.
Tips
Dry skin crisps best; add the glaze in the second half of cooking so the honey shines instead of burning; marinate 30 minutes in the fridge for deeper flavour; a pinch of chilli in the glaze adds a gentle kick.
