Can you roast un-defrosted chicken thighs?

[GimmeAy]

Or do I need to wait until they're completely thawed before cooking?

Chicken thighs I'd chance. Fairly sure you can buy them in the cook from frozen bags anyway. Slow and low to make sure you cook right through without cremating the outside.

That is essentially the main risk with cooking chicken from frozen, that you think it's done because it's nice and brown but it's still raw inside.

Yes, blast of heat to start for 10 mins then lower temp for longer. Baste & keep an eye on them, will be fine I think. I do it frequently.

Ok - blast of heat for how long? And at what temp in a fan oven? There are 5 frozen chicken thighs.

I'd bung them in at 170, I wouldn't do the hot blast as I think they need a lower temperature to cook through. I'd check after 30 minutes and possibly turn up them.

Ok, for better or worse, they were thawing for about an hour, so I managed to separate them. I put them in for 10 mins at 200 fan oven. I've now poured olive oil and lemon over them and put them at 160 for 20 mins. I'll turn over and do 20 mins for 160 on the other sides. Hopefully I won't poison myself.

They'll be fine, just check they're piping hot down to the bone.

I never do. It's too risky. By the time it's cooked through it will be burnt if I did.
I normally brine the chicken while defrosting. Takes quicker to defrost, and make it tastier at the same time.

I'm hungry lol

What does 'brine the chicken' mean?

I regularly cook frozen chicken. I put the oven on 150 and wrap the chicken in foil for about 25 minutes. The I take it out, make sure it's defrosted, dress it how I want and bung it back in on 200 for 20 minutes. I do this with chicken breasts. I don't know how the bone will affect your cooking.

Brining is soaking in salt water. You can also marinade in buttermilk - makes it very tender and (hate the word) moist.

Anyway, it'll be fine. Just cook it long and slow, then whack up the heat for the last 20 minutes.

Well I've it on 160 degree fan and they're very pale looking (no skin on), so I'll bung it up to 180 for last 10 or 15 mins maybe?

So far they've had 10 mins at 200.
Turned and 20 mins at 160
Turned and 20 mins 160.
I've basted - new thread - how to clean out a turkey baster lol.
They're due out of their second 20 mins shortly, then I might just stick them at 180 until they brown? For 10 mins maybe?