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Preheat the oven to 425°F.
Pat the rooster dry and place pores and skin facet up in a 9×9-inch or 13×9-inch baking dish, relying on the dimensions of the thighs. (You wish to go away just a little room between every thigh.) Drizzle with 1 tablespoon of olive oil and rub it throughout. Sprinkle with ½ teaspoon of salt.
2 kilos bone-in rooster thighs, 2 tablespoons olive oil, 1 ¼ teaspoons salt
In a medium bowl, whisk collectively the Dijon mustard, garlic, lemon juice and zest, honey, dried thyme, black pepper, crimson pepper flakes, if utilizing, and remaining ¾ teaspoon salt.
1 tablespoon Dijon mustard, 4 cloves garlic, ½ small lemon, 1 tablespoon honey, 1 teaspoon dried thyme, ½ teaspoon black pepper, ¼ teaspoon crimson pepper flakes, 1 ¼ teaspoons salt
Unfold sauce evenly over the pores and skin of the rooster thighs utilizing a pastry brush.
Bake for 35-40 minutes, or till the interior temperature reads a minimum of 165°F. If the pores and skin shouldn’t be browned and crispy but, preheat the broiler. Broil for 2-3 minutes, or till the pores and skin is crispy.
Enable the thighs to relaxation for five minutes earlier than serving with further recent thyme.
Contemporary thyme
- Rooster: Thighs are greatest, however you possibly can go for breasts if wanted.
- Storage: Retailer in an hermetic container within the fridge for as much as 3 to 4 days. Tightly wrap and place in a freezer bag within the freezer for as much as 4-5 months.
- Suggestions: Keep away from overcooking by broiling for 2-3 minutes on the finish of baking.
Energy: 410kcal, Carbohydrates: 6g, Protein: 26g, Fats: 31g, Saturated Fats: 8g, Polyunsaturated Fats: 6g, Monounsaturated Fats: 15g, Trans Fats: 0.1g, Ldl cholesterol: 151mg, Sodium: 736mg, Potassium: 354mg, Fiber: 1g, Sugar: 4g, Vitamin A: 163IU, Vitamin C: 7mg, Calcium: 27mg, Iron: 2mg
Vitamin info is robotically calculated, so ought to solely be used as an approximation.
