There are many different ways to cook chicken thighs and drumsticks, but three of the quickest and easiest ways are baking, boiling, and pan frying. Each of these methods will produce very simple chicken that can be used in any recipe as you wish. Baking the chicken will give it a slow roasted, juicy finish. Boiling the chicken makes it perfect to easily shred for use in recipes. And pan frying the chicken gives it a delicious golden crunch on the outside.
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Things you need
- Olive oil
- Baking dish
- Rosemary sprigs (optional)
- Large soup pot
- Paper towels
- 30 cm (12 inch) frying pan with lid
Preheat your oven to 190 degrees C ( 375 degrees F).
Place the chicken thighs and drumsticks into a baking pan and drizzle them with olive oil.
Sprinkle the oiled chicken with a generous amount of salt and pepper. For added flare, place fresh rosemary sprigs on top of the chicken pieces and drizzle with a little extra olive oil.
Bake the chicken for 35 minutes or until the juices run clear when poked with a fork.
Place the chicken thighs and drumsticks into a large soup pot and add enough water to cover the pieces by 2.5 cm (1 inch).
Add a pinch of salt to the pot and bring the water to a boil.
Reduce to a simmer and allow the chicken to cook for 15 minutes, or until it is no longer pink in the centre.
Pat the chicken thighs and drumsticks with paper towels. Sprinkle with a generous amount of salt and pepper. You can also use extra spices like curry or spice blends, such as Italian or Cajun seasoning.
Add 2 tbsp of olive oil into a 30 cm (12 inch) frying pan and heat over medium high until the oil is just smoking.
Place the seasoned thighs and drumsticks into the hot pan. They should start sizzling immediately.
Allow the chicken pieces to cook for three minutes, then flip them over. Place the lid over the frying pan and reduce the heat to medium.
Let the chicken cook for 4 more minutes or until the juices run clear when poked with a fork.