Roasted chicken thighs are easy to make, delicious and juicy. Ideally, they get marinated 12—24 hours in advance and roasted in a hot oven, allowing all the flavors to infuse the flesh and enhance the experience. Serve these with your choice of sides, be it brown rice and grilled veggies, on a sandwich with caramelized onions, cucumbers and feta cheese or over a simple ancient grain salad highlighting the flavors of Europe.
• 1.5 pounds of boneless, skinless chicken thighs
• 6 ounces Janarat Ayvar Traditional Sauce
• 1 tablespoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
Mix all ingredients together and refrigerate for 12 to 24 hours. Pre-heat oven to 425°F. Transfer chicken and marinade into roasting pan and place in the oven. Cook for 35 minutes or until internal temperature is 165°F. Remove chicken from oven and serve.