Chicken Thighs (Marinated and Boneless)
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British Chicken
The Parson's Nose boneless chicken thigh has been marinated in garlic and rosemary giving it a deep flavour.
Perfect for the BBQ or even pan fry or oven.
Price is for 2 thighs
Allergens are stated in BOLD CAPITALS
Chicken Thighs French Garden Ingredients: vegetable oils, vegetables (garlic, onion), salt, natural flavourings, peppers, herbs (chives, dill, parsley, tarragon, rosemary)
- Preheat the oven to 180°C.
- Pat the chicken thighs dry with paper towels.
- Place chicken thighs skin-side up on a baking tray.
- Add a small amount of water or broth to the tray.
- Cover the tray with foil to retain moisture.
- Bake for 25-30 minutes covered.
- Remove the foil and bake for an additional 15-20 minutes.
- Ensure internal temperature reaches 75°C using a meat thermometer.
- Let the chicken rest for 5 minutes before serving to keep it moist.
Frequently bought together
Chicken Thighs (Boneless)
From £5.74
Marinated Whole Boneless Chicken
From £35.00
Chicken Thighs (On the Bone)
From £5.54
Chicken Wings
From £9.50
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