How to cook chicken thighs/legs? Kinda urgent before they freeze

[whocanibe2day]

I've just received a gift of a bag of about 8 pieces of chicken. I live alone. I have never before in my life cooked thighs or legs. I've seen a lady marinade them before (in what I don't know) and then she was frying them in a pan.

Can anyone tell me what to do with this food? I love fried chicken, I've just never cooked it myself.
Sorry for AIBU but I literally have never cooked this before.

Delia does a nice Chicken Cacciatore. She uses a whole chicken, jointed, but your meat would work fine.
Otherwise with chicken thighs/drumsticks, I tend to shove some sort of marinade/spices on them and roast for a bit less than an hour at 160 degrees on a bed of veg. Onions, New potatoes, sweet potatoes, peppers - all sorts. Toss everything in a bit of oil.

I tend to shove some sort of marinade/spices on them and roast for a bit less than an hour at 160 degrees on a bed of veg. Onions, New potatoes, sweet potatoes, peppers - all sorts. Toss everything in a bit of oil.

How does that work? What kind of marinade/spices?

I find potatoes on a tray bake take a lot longer to cook than peppers or even sweet potatoes.
Is it a dry roast or some bake with suace?

Where did OP's other thread vanish to?

I tried making chicken with this recipe Caramelized Chicken Vietnamese and was pleasantly surprised how simple and delicious it turned out

@whocanibe2day

Well there was the case of the chicken thigh casserole I made about 15 years ago which ended up a big lump of fat on the top of the dish and the whole thing had to be thrown out.

If this happens, let the dish cool down and the fat set and then skim it off if you don't want it.