Hanging chicken thighs: The crispy, juicy dinner revolution

Chicken thighs, roasted in an unusual way by hanging between oven racks, are becoming increasingly popular. This technique gives the meat exceptional crispness on the outside and juiciness inside, while the dripping fat and spices coat the chopped vegetables. It's a meal that practically cooks itself.

A marinade of honey, soy sauce, and paprika gives the chicken a unique, slightly Oriental flavor. The colorful vegetables not only enhance the taste and eliminate the need for additional cooking of potatoes, but they also look appetizing on the plate. This entire meal is so easy to prepare that even someone who usually avoids the kitchen can manage it.

Why hang the chicken on the rack instead of placing it in an oven-safe dish traditionally? Because the thighs don't touch the baking sheet, the hot air evenly cooks them from all sides, ensuring perfectly crispy skin. Roasted this way, the thighs remain juicy inside as they are not exposed to direct contact with a hot baking sheet that could dry them out.

Ingredients:

              
• 2 onions,
• 2 cloves of garlic,
• 1 tablespoon of sweet paprika,
• 1/3 teaspoon of hot paprika,
• 2 tablespoons of soy sauce,
• 2 tablespoons of honey,
• 1/4 cup of vegetable oil,
• 8 chicken thighs.

Other ingredients:

        
• 1 zucchini,
• 1 red bell pepper,
• 2 carrots,
• 1 green bell pepper,
• 2 potatoes.

Preparation method:

Step 1. Blend the onions and strain through a sieve. Add grated garlic, sweet and hot paprika, soy sauce, oil, and honey to the onion juice and mix thoroughly.

Step 2. Score the chicken thighs and soak them in the marinade. Mix well so the spices cover the meat. Insert a toothpick through the lower part of the meat and hang the thighs on the oven rack.

Step 3. Preheat the oven to 355 degrees Fahrenheit and bake for 40 minutes. Place a baking sheet under the hanging meat to catch drippings.

Step 4. After baking for 40 minutes, remove the baking sheet and add the chopped vegetables. Pour the remaining marinade over them and mix with the drippings on the sheet. Return to the oven to bake with the meat for another 30 minutes.

Step 5. Serve the roasted chicken thighs with vegetables. Garnish with chopped parsley if desired.