Chicken Thighs

KT1985

I tend to take the bones out before cooking, stuff with cheese, mushrooms and anythnig else I fancy, roll them up and tie with string and roast, then serve with salad.

MrsBartolozzi

Hi there, you say they are in the oven - are you roasting them with any kind of seasoning? I'll assume no, not that it makes much difference. You can eat them just like roast chicken, off the bone with potatoes and veg; or strip the meat off and use for a curry/pie/chicken-in-sauce/ fajitas/etc etc.
If you fancy something here just give a shout for a recipe!

There is really not much practical difference between thigh meat and breast as far as using in cooking is concerned. (thigh meat is a bit fattier, but tastier but that's about all)

Olliebeak

I sometimes serve them with mash/veg/stuffing/gravy for a roast dinner.

OR with chips and peas.

OR Salad with jacket pots and/or coleslaw.

How about serving with savoury rice/pasta/couscous?

Barbecue/curry/sweet'n'sour/sweetchilli sauces?

Bunny82

Spanish Chicken? We had that last night with mashed pots and veg.

Jojo_the_Tightfisted

Stuff them in my mouth before anyone else notices that there's roast chicken on offer....

Pink.

Hi lauren,

As you have started to cook them, I would continue cooking them then make a sweet and sour sauce, add the thighs and serve them with rice. Or make up a barbeque glaze and paint it onto the thighs about ten minutes before the end of cooking and serve with baked potatoes and salad.

There's an earlier thread with more ideas that may help:

Chicken Thighs

I'll add this thread to that one later to keep the suggestions together.

Pink

lisa26_2

on BBC good food there's a lovely recipe called rosemary chicken that uses thighs. No good now you've started cooking them but maybe next time!

thriftlady_2

I'd eat 'em

nitr02007

KT1985 wrote: »

I tend to take the bones out before cooking, stuff with cheese, mushrooms and anythnig else I fancy, roll them up and tie with string and roast, then serve with salad.

I did almost exactly the same the other night - Deboned, removed skin, stuffed with garlic and mushroom mixture, then wrapped one slice of streaky bacon round each and roasted for 30-40mins. Delicious.

I precooked the mushrooms & chopped garlic first.

CCP

If you've got any left over, the meat will make a lovely chicken sandwich tomorrow with salad and a bit of mayo. I often roast an extra piece for this very reason - it's much nicer than breat meat, imo.