Oven-baked boneless chicken thighs
Published on 4 April 2022
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Tender and succulent: a simple, fairly light dish. Boneless thighs work in many recipes, including folded around ham and cheese or breadcrumbed like a cutlet. Boning them is easy; follow the pictures and try it.
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Ingredients
INGREDIENTS
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Method
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I bone the thighs. If you have a whole chicken, see my blog demonstration of jointing one. Buying it whole saves considerably. I remove the thigh skin because I want a lighter recipe.
I turn them over and cut down the centre along the bone. With a very sharp knife, I work underneath the bone and separate the flesh.
I remove the bone and cut into the thicker flesh. I cover with cling film to avoid damaging the meat and flatten with a meat mallet into a thin steak-like piece.
I place the meat on a tray lined with baking paper and add salt and pepper.
I grate a little lemon zest over each piece.
I scatter with chopped herbs and oil the entire surface generously with extra virgin olive oil.
I peel and slice the potatoes, put in a bowl and mix thoroughly with salt, pepper and oil. Add herbs if you wish.
I spread the potatoes on the tray and bake at 180°C for 35/40 minutes.
Turn the chicken and potatoes halfway through cooking.
Original source: https://incucinaconlilly.com/2022/04/04/sovra-cosce-di-pollo-disossate-al-forno/