Hanging chicken method revolutionizes roasted meal prep
These pieces of chicken in aromatic spices are a tried-and-true way to captivate with flavour. The special preparation method ensures they cook evenly, with the skin turning into a crispy delight.
Chicken thighs roasted in this unusual manner, hanging between the oven racks, is a method that is gaining popularity. Thanks to this baking method, the meat develops exceptional crispness on the outside and juiciness on the inside, while the dripping fat and spices enrobe the chopped vegetables. This meal practically cooks itself.
hanging chicken thighs with vegetables
A marinade of honey, soy sauce, and paprika gives the chicken a unique, slightly Oriental flavour. The colourful vegetables not only enhance the taste and eliminate the need for additional cooking of potatoes, but they also look appetising on the plate. This entire meal is so easy to prepare that even someone who usually avoids the kitchen can manage it.
Why is it worth hanging the chicken on the rack instead of traditionally placing it in an oven-safe dish? Because the thighs don't touch the baking tray, the hot air evenly cooks them from all sides, ensuring perfectly crispy skin. Thighs roasted in this way remain juicy inside, as they are not exposed to direct contact with a hot baking tray 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,
- 60 ml of vegetable oil,
- 8 chicken thighs.
Other ingredients:
- 1 courgette,
- 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 so that 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°C (Gas Mark 4) and bake for 40 minutes. Place a baking tray under the hanging meat.
Step 4. After baking for 40 minutes, remove the baking tray and add the chopped vegetables. Pour the remaining marinade and mix with the drippings on the tray. 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 additionally garnish with chopped parsley.
