Description
Our Yorkshire free range chicken thighs are full of flavour and a more economical alternative to chicken fillets and supremes. They are moist and tender and perfectly suited to roasting or serving in a sauce.
It’s worth keeping a few packs in the freezer for a low budget quick meal during the week.
Cooking in the Oven
Preheat the oven to 220℃.
Rub the chicken thighs with a little oil and season with salt and pepper. The oil will help the chicken to brown in the oven. At this point you could replace the oil with a sauce or you may have marinated the chicken thighs before hand.
Put the thighs in a baking dish and into the oven, uncovered, for about 20 minutes. To check that the chicken is cooked, use a thermometer to check the internal temperature in the thickest part of the thigh. It should be 82℃. If it isn’t cooked, put it back in the oven and check again in five minutes or so.
When you’re happy that your chicken thighs are cooked, remove them from the oven and cover the pan loosely with some baking foil. They should be rested for around ten minutes, during which time the meat will retain it’s juices and cool slightly.


Raymond (verified owner) –
Nick Finer (verified owner) –
Lavinia Drew (verified owner) –
Same as above
Sam Kennedy (verified owner) –
John Berkeley Stewart (verified owner) –
I don’t know until I have had some
Glynn Robins (verified owner) –
Loraine Wojciechowicz (verified owner) –
Marek Bilitewski (verified owner) –
Julie Blaney (verified owner) –
Margaret Lumb (verified owner) –
I usually use chicken breasts but my recipe called for thighs, so I thought I would try them. Very tasty and would definitely buy more.
Douglas Ellis (verified owner) –
Kevin Tye (verified owner) –
I found these thighs excellent in flavour.
Alice Turner (verified owner) –
Simon Pixley (verified owner) –
I smoked this for about 1 1/2 hours and they were amazing.
CATHERINE STEWART (verified owner) –