A load of Chicken Thighs? (How Long)?

Question

Ive got a load of Chicken Thighs about of 8/9 in a tray ready to roast. Im not sure how long and what heat to do them for though.?

Ive got a load of tomatos and onions underneath them and peppers, canned tomatos and BBQ sauce on top.

How long and what heat shall i do them for?

I want them to be nice and succulent but not dry as a bone.

Any Ideas????

Thanks

Frau = Prick

Hannie M = No instructions, just thrown everything in.

dcronieuk = of course u can

Uncle Bazworld = got garlic

What gas mark is 350 guys?

Answer 1

Chicken thighs are pretty bullet proof to drying so you don't have to be worried about that... also, you're cooking with food that usually gives off quite a bit of liquid.

However, the bbq sauce on top is what I'll be watching. Most bbq sauces contain a lot of sugar so it will tend to burn if you don't keep an eye on it, but I do not recommend baking covered since you're essentially steaming/stewing the thighs and you won't get the nice crispy skin.

I'd recommend a quickly pan frying the thighs first to give it some color and then baking on top of that stuff uncovered for 40 minutes at 350F.

The reason I recommend giving them a quick fry is that you have all of that liquid in your mix... canned tomatoes, bbq sauce, onions and I would think that would kinds of "stews" your chicken thighs in the oven.

If you don't want to hassle with the pan frying. I still recommend 350 for about 50 minutes, uncovered. However, you may want to take a peak at about 30 minutes to see how they're doing and whether you need to rotate the thighs around.

Another variation is to cook it all in a dutch oven on the stove top, after you brown the thighs... braising instead of baking/roasting.

Gas Mark 4 = 350F (180C)
Gas Mark 5 = 375 F (190C)

Answer 2

put the oven on 350 and roast them for an hour and a 30 minutes. For the first hour, cover the chicken with foil or a lid, then the last 30 minutes, uncover the chicken so it'll get some color to it OR you can broil them for 15 minutes or so until they get nice and brown. Your'e using thighs so they won't dry out, they'll stay nice and moist especially because you have moisture from all the other veggies in there. sounds good....enjoy.

Answer 3

Thighs always seem to take a while to cook, I guess because it's dark meat chicken. They must reach 180 degrees. . .I would say put the oven to 350, and check after an hour. If they are at 180, good. If not, continue on at 15 minute intervals.

Answer 4

Try 350 Fahrenheit temperature for the oven. Cover the pan that has the chicken with foil and cook for about 45 minutes.

Answer 5

Meat:they wont last too long if they are still wrapped in the market paper or that stirophome and plastic wrap. Put them in FREEZER bags and make sure there is no air in there, my deep freeze says upto a year. But wrapped in the market wrap maybe up to a month. Just do the same with veg and fruit. They already come in a tight sealed package so over a year, but if you open them transfer into a freezer bag. they really do work!

Answer 6

Figure out how many pounds you have then cook it according to the pundage. Like if frying a turkey its 5 minutes per pound when thawed...Here is a link http://www.perdue.com/handling/chicken_parts_bone.html
It tells you how long for what type of cooking and how hot the oven should be.

Answer 7

Half an hour about gas mark 5 and do not forget the garlic plus sprinkle on paprika before you put them in.Mmmmmm

Answer 8

To keep them moist, cover them with foil before you bake them.. I' would cook them at 375 and check them after about 45 minutes to see how they are progressing. When you poke them the juices should run clear if they are done. It sounds like they would be good on a bed of rice. Good eating!

Answer 9

My wife reckons around an hour in an electric oven on 175c

Answer 10

if raw give them 1 and a half hours at 180'f if you reheating 30 mins

can i come to your house for dinner