Oven Grilled Chicken Thighs by Jonathan Tan

Ingredients

2 boneless chicken thighs (You can get them at most Cold Storage outlets at S$4.99 for 2)

Seasoning:

1 teaspoon freshly ground black pepper

1/2 teaspoon salt 

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano

1/2 teaspoon dried tarragon

1 teaspoon paprika

1/2 teaspoon cyanne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

(You can mix and match the herbs to your liking)

Other ingredients:

300 grams brussel sprouts - halved

2 large carrots - chopped into chunks and blanched in boiling salted water for about 5 mins.

1 large yellow onion - roughly sliced

2 sprigs fresh thyme

5 cloves of garlic - peeled

1 Teaspoon duck fat (optional, you can use olive oil instead)

Method

1. Pre-heat your oven to 190 degrees Celsius.  Mix all the seasoning ingredients in a bowl. Season both the chicken thighs thoroughly.

2. Place the veg in a single layer in a baking dish. Season with salt and pepper.

3. Place the seasoned thighs on a rack above the veg. Alternatively, you can put the chicken thighs right on top of the veg. I place half a teaspoon of duck fat onto each chicken thigh, as I just happened to have a jar of it in the fridge. You can just drizzle a little olive oil onto the chicken thighs instead.

4. Cook chicken and veg in the oven for about 40 mins.

5. Place the thigh onto dinner plates. Give the veg a light toss, to get them mixed well with the chicken juices. Dish the veg together with the chicken thighs.

Note: You can use other veg. Sweet potatoes,  squash and pumpkin would work well. I just happened to have brussel sprouts I needed to use.

http://www.homecookedsg.com/2013/08/oven-grilled-chicken-thighs.html