Slow-Roasted Chicken Thighs
Prep Time (mins)
Cook time
Servings
10
45
4
Ingredients List
4 bone-in, skin-on chicken thighs
1.5 tsp Woodbloom Umami Robust
1 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, skin on and smashed
4 sprigs fresh thyme
Half a lemon
Flaky salt and black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towel. Dry skin is what gets you the crunch.
2. Combine Umami Robust and olive oil into a rough paste. Rub it all over the chicken, getting under the skin where you can. Season with salt and pepper. Leave at room temperature for 20 minutes.
3. Heat an oven-safe skillet over medium-high. Place chicken skin-side down and leave it alone for 8 to 10 minutes, until the skin is deep golden and pulls away cleanly.
4. Flip the chicken. Add butter, garlic, and thyme to the pan. Tilt the pan and spoon the butter over the chicken for about 2 minutes.
5. Move the pan into a 200C (400F) oven. Roast for 20 to 25 minutes until the internal temperature reads 74C (165F).
6. Rest for 5 minutes before serving. A squeeze of lemon over the top right before eating.