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Chicken thighs
The tastiest part of the bird, and the hardest to ruin.
£7.95 per kg
Ask a chef which part of the chicken they would rather eat and most will say thigh. It has more fat and more flavour than breast, stays juicy, and stands up to long cooking, high heat and strong spicing. Roast skin side up until the skin crisps, or bone them out for curries and stews.
200°C skin side up for 35–40 min, uncovered, so the skin crisps. Boneless thighs need 25 min. Very hard to overcook.
2-3 bone-in thighs per person, or 3-4 boneless.