Crispy Salt and Pepper Chicken Thighs

cook 30 mins
  • 8 chicken thighs, each about 125 g (4 oz)
  • 50 g (2 oz) plain flour
  • 1/2 teaspoon salt flakes
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 teaspoons thyme leaves, to garnish
  • Tighten the flesh and skin around the bone of each chicken thigh and pierce with a cocktail skewer so that the skin remains taut.
  • Put the flour in a large bowl with half the salt and pepper and toss the thighs in the seasoned flour until lightly coated.
  • Heat the oil in a large, heavy-based frying pan and cook the chicken, skin side up, for 5 minutes, turning once, until golden.
  • Transfer the chicken to a roasting tin, skin side up, and scatter over the remaining salt and pepper. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the chicken is golden and cooked through; when the chicken is pierced the juices should run clear.
  • Scatter over the thyme leaves to garnish and serve with simple green vegetables or a crisp salad.
Like This? Try These
More on Food