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20minutes
Cut chicken thighs in half to make 4 sugars.
Remove excess herbs and chop garlic with your favorite herbs such as rosemary, basil and perilla.
Peel and peel chicken thighs and stuff herbs and garlic between the meats.
Place herbs and garlic on the back of chicken thighs and sprinkle with salt and pepper.
Sprinkle olive oil in a frying pan and bake on medium heat with the chicken thighs down.
Bake while pressing the thin part of chicken thigh from above.
Wipe off the fat from the chicken thighs, cover and steam for about 2 minutes.
Wipe off excess oil with kitchen paper again.
Cover again and steam for about 2 minutes. Repeat this process.
Bake chicken thighs until the skin is dark brown.
When the lenticel of the chicken thigh turns dark and brown, turn it over, turn off the heat and heat it for 1 minute with residual heat.
・ When roasting chicken, you can complete a chicken saute with a savory skin and a plump body by taking the trouble of roasting while wiping off excess fat without turning it over.
・ By stuffing herbs and garlic between the chicken skin and the body, the odor is softened and the finish is fragrant.
・ While baking, wipe off the fat from the chicken thighs with kitchen paper. By repeating this process, the skin can be roasted fragrantly.
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