Baked Chicken Thighs
This quick and tasty topping for baked chicken thighs is easy to prepare the night before, ready to pop into the oven when you get home. Or put it in the oven in the morning on the timer and just prepare a salad, or vegetables, and serve.
Servings: 3 servings
Ingredients
- 6 chicken thighs
For the marinade:
- 2 tablespoons tomato puree
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2-4 cloves garlic crushed or finely chopped
- 1 tablespoon soy sauce
Instructions
Preparation:
- Set the oven to 190°C fan, gas mark 6
For the marinade:
- Put the tomato puree, mustard and garlic into a bowl and mix well
- Add the soy sauce and honey and mix well
Assemble the dish:
- Place the joints in a shallow casserole dish, skin-side up
- Cover generously with the marinade and stand for an hour - overnight is fine
- Cover with foil and cook at 190 C for 40 minutes
- Remove the foil and return to the oven for 10 minutes
Video
Notes
Everyday Cooks tips:
- You can use any chicken joints in this recipe. Just make sure they're all a similar size
- Use a whole 140g can of tomato puree and triple the other ingredients for the marinade. Use what you need and freeze the rest in one or two batches for another day.