Crispy hanging chicken thighs: A culinary trend that sizzles
These pieces of chicken, seasoned with aromatic spices, offer a reliable way to captivate with flavour. The special preparation method ensures even baking, and the skin turns into a crispy delight.
Roasting chicken thighs in this unconventional method—suspended between the oven racks—is gaining popularity. Thanks to this unique technique, the meat achieves exceptional crispiness on the outside and remains juicy inside, while the dripping fat and spices coat the chopped vegetables. It's a dish that practically cooks itself.
Hanging chicken thighs with vegetables
A marinade made of honey, soy sauce, and paprika imparts a unique, slightly oriental flavour to the chicken. The colourful vegetables not only enhance the taste but also eliminate the need for additional side dishes, like potatoes. They also look appetizing on the plate. This entire meal is so simple to prepare that even someone who usually avoids the kitchen can handle it.
Why opt for hanging the chicken on the rack instead of placing it traditionally in an oven-safe dish? Because the thighs don't make contact with the baking sheet, hot air cooks them evenly from all sides, resulting in perfectly crispy skin. Thighs roasted this way stay juicy inside, as they are not exposed to direct contact with a hot baking sheet that could dry them out.
Ingredients:
- 2 onions
- 2 cloves of garlic
- 1 tablespoon of sweet paprika
- 1/3 teaspoon of hot paprika
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1/4 cup of vegetable oil
- 8 chicken thighs
Other ingredients:
- 1 zucchini
- 1 red bell pepper
- 2 carrots
- 1 green bell pepper
- 2 potatoes
Preparation method:
Step 1. Blend the onion and strain through a sieve. Add grated garlic, sweet and hot paprika, soy sauce, oil, and honey to the onion juice and mix thoroughly.
Step 2. Score the chicken thighs and soak them in the marinade. Mix well to ensure the spices cover the meat. Insert a toothpick through the lower part of the meat and hang the thighs on the oven rack.
Step 3. Preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit) and bake for 40 minutes. Place a baking sheet under the hanging meat.
Step 4. After baking for 40 minutes, remove the baking sheet and add the chopped vegetables. Pour over the remaining marinade and combine with the drippings on the sheet. Return to the oven and bake with the meat for another 30 minutes.
Step 5. Serve the ready chicken thighs with roasted vegetables. You can also garnish with chopped parsley.
