Your cart is empty
Cook
50m
Cook
50m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat oven to 200°C (400°F). Heat the oil in a large, deep ovenproof cast iron skillet or pan (over 30 cm or 12 inches). Sprinkle the chicken skin with a generous pinch of salt and then place the chicken, skin side down in the pan. Cook for 3-4 minutes on medium-high heat. Turn the thighs over when the skin is lovely and golden and cook for a minute on the other side to sear it all over. Remove the chicken from the pan and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
6
Chicken thighs, skin on, bone in
1
tbsp
Olive oil
2
clove
Garlic, grated
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Autumn,
Chicken,
Comfort Food,
No energy to cook,
Noodles & Rice,
One Pan,
Spring,
Winter,
The Oven does the Hard Work
Cancel
D
Dinner Tonight Reader
7 months ago
Can you explain what step 4 means? 😅 do you meal the broiler? 🤔
Like
Reply
Margie
7 months ago
Yes! Sorry, in the UK a broiler is a grill, I should have explained. Xx
Like
Reply
D
Dinner Tonight Reader
3 years ago
Hi Margie Do you know how many grams of rice is 1 1/3 of a cup roughly? I don't have measuring cups and it looks delicious and I want to make it! Thx
Like
Reply
Margie
3 years ago
Ooh yes sorry I should have given the grams too! It’s 270g in rice 😀 xx
Like
Reply
D
Dinner Tonight Reader
3 years ago
Thank you so much for the downloadable recipe! This is a huge help! The intro made me laugh. I’ve always been the dishwasher. During Covid, I started cooking but I realized that I’m not really a “cook” yet. I must have and follow a recipe. But, with practice and now your fantastic posts, I’m learning how to break away from recipes and try different things. That is why I love this Substack so much. You do a great job teaching the skill of cooking vs just sharing recipes to follow. Thank you!
Like
Reply
Margie
3 years ago
Hi Brenda! Thank YOU for the brilliant suggestion, so glad it's helpful! And I can't tell you how happy this message made me, thank you so so much, that's so wonderful to hear. So happy to have you here! xxx
Like
Reply
D
Dinner Tonight Reader
3 years ago
Hi Margie, love look of this receipe, so in your pics I can see there is yoghurt on bottom of plate before you load it all on, but didn’t read that in receipe method, is that worth doing (thinking of doing this for friends coming round) thanks Lucy xx
Like
Reply
Margie
3 years ago
Hello! You’re right! Lucy, I love garlicky lemony yoghurt so much, I was embarrassed to feature it again - haha. Okay but here’s what I would do. A little scoop on everyone’s plates and then top with the chicken and rice and then I would have a bowl of the leftover yogurt on the table so people can add it as they like 💖😀
Like
Reply
D
Dinner Tonight Reader
3 years ago
Perfect thank you, always get nervous to move away from receipe method and mess it up!! 😂 thank you for answer xx
Like
Reply
Margie
3 years ago
Ohh I totally get that! But don’t worry you will be amazing. Also with cooking in general, remember it’s easier to add then it is to take away, so always err on the side of caution and allowing people to serve themselves is quite a good way of doing it and it’s then down to them! xxxx
Like
Reply
