To say you can't cook chicken thighs in 35 mins?

[Cumberlover76]

I read many recipes, particularly tray bake stuff, that says bung all the veg in with the chicken thighs for 35/45 mins. If you do that the thighs are no way cooked enough. They need a good hour/hour and a half or so to be lovely and cooked and crispy, but if you put the veg in at the same time the onions and other veg are burnt. Totally nothing to worry about, but I wish the recipes would be a bit more realistic. Slow roast the thighs for a good 45mins to hour then add the veg for a further 30-45 mins and all is perfect.

Bone in shouldn't take much longer than boneless as the bone conducts the heat.

Bloody hell, that Nigella chicken does stay in the oven for 1hour and a half at 220.

I don't like dry chicken. Mind you, cheaper chicken tends to be full of water so needs longer to cook, many recipes don't allow for that.

(Bit like at Christmas there's always a thread when someone points out if you've bought an organic turkey you might want to reduce the cooking time for the weight as it'll be dry as a bone otherwise - tis very true!)

Unless they're big, I can roast them in 35 minutes, but the oven has to be pretty hot. Baked with other stuff, or for bigger ones, I've them longer at a lower temperature.

It's pretty hard to overcook chicken thighs, short of out and out burning them, as the flesh is soft and there's a good layer of fat. Undercooked is not something I'd risk though.

Try this recipe and cook your veg separately:

nomnompaleo.com/post/74180911762/cracklin-chicken

Do any of you use convection oven's? When I make boneless chicken breast are usually leave it in for 40 minutes just to be sure it's cooked through. It usually takes longer to cook things in the convection oven I find.

I agree with you OP.

Chicken is only eatable with meat falling off the bone, full of juice and crisp skin. Dry chicken is not pleasant, but barely cooked chicken is not better.

You're over cooking.

Chicken thighs with bone take about 40 minutes to roast at about 180 degrees. They're often a bit pale so I'd baste and whack it right up for five minutes at the top of the oven or grill for the same time.

Hmm, I agree OP.
It annoys me when stir fry dishes say cook chicken pieces for two minutes, add sauce and cook for another two minutes!

Who wants to eat chicken cooked for only four minutes??

I do chicken breasts number 6 for about 50/60 mins in oven or poach, once at boiling for 20. Poached good as stay moist,

You n Ed to crisp up the skin in a pan then put it in the oven. A chicken thigh oven cooked for 90mins will taste awful.

I cook them for 40 mins and still get the crispy skin. I cook them at about 170 for 30 mins to cook the chicken, then bang the heat right up to get the skin crispy.

I always put salt and lemon on the skin, makes it very crispy.

Chicken thighs need to be covered with foil when in the oven and foil taken away only 5 - 10 minutes before end time.
If you like the thighs crispier, fry until skin golden, add the meat to the vegetable & cook as normal. Make sure the temperature of the oven is under 190'C otherwise the veg will get cremated.

Bloody hell your chicken must be like ashes in the mouth. I feel sorry for it.

I've saved the hairy bikers recipe too!!!

I always start them in the frying pan, until the skin is crispy, then bung them in the oven. 35 mins certainly sounds enough time to get them lovely and juicy and to get crispy skin.

I don't like over cooked chicken OP but each to their own.

I once did thighs for hour and half.
Once.
That was enough. Yes the skin was crispy. But so was the chicken. It wasn't nice.

People are obsessed by the dangers of chicken. You'd think it was a pterodactyl.

No need to be scared if you have a thermometer

Aye, but even if it was safe, undercooked chicken is rank!

I don't bother with breasts much because it's often a brief distraction between not quite done and MDF. Thighs are a lot more forgiving and often get better, the longer you cook them.

I would imagine it's possible with a hot enough oven and providing they are spaced well enough apart. Your method sounds better though OP for tender meat and crispy skin. Mmmm

Surely chicken thighs cooked for an hour to hour and half are seriously dry?