Perhaps the most inexpensive yet best flavoured part of the chicken the humble thigh is something of a saple food in this hosue.
This evenings attempt was rather succesful so I thought I'd share.
One chiken thigh per person scored twice diagonally with a sharp knife.
Now the marinade:
good glug of lemon juice
splash of olive oil
table spoon of swiss marigold stock powder
tablespoon of scottish honey (glorious, from the lady down the ways)
dash smoked paprika
salt and pepper
Mix well and liberally dress the chicken.
Into a hot oven until the skin is crispy and the meat falls from the bone.
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