Roasted Chicken Thigh

Roasted Chicken Thigh Recipe

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Elizabeth Hatfield


Really easy to make not great for people watching their salt intake. The skin is very crispy and the most of the fat is rendered out of the thigh, I serve it with a green salad with Balsamic vinegar & olive oil. My whole family loves this recipe.


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5 Min
1 Hr 30 Min
Convection Oven


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  • 8
    chicken thighs, with skin & bone
  • 2 pkg
    chicken stock powder
  • 1 Tbsp
    turmeric, ground
  • 2 Tbsp
    olive oil
  • 8 c
    spring green leaves
  • ·
    balsamic vinegar
  • ·
    olive oil, extra virgin

How to Make Roasted Chicken Thigh


  1. Heat oven to 350F. Wash & dry chicken, in a large bowl mix the chicken stock, turmeric & olive oil. Add the chicken thighs to the bowl add rub the mixture into the chicken well. (You can leave the chicken to marinate over night, but it is not required.)
  2. Place the chicken on a rack over a baking tray. Put the chicken in the preheated oven in the middle of the rack and the oven, bake for 1 1/2 hours, turning the tray around half way thru to ensure even cooking. The chicken is done when the skin is very golden and crispy. Time may vary depending on your oven
  3. To plate, cover the plate with the 2 cups of the spring mix, drizzle with balsamic vinegar & the extra virgin olive oil.

Printable Recipe Card

About Roasted Chicken Thigh

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Australian
Dietary Needs: Low Carb
Other Tag: Quick & Easy

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