Rather than using a whole chicken, can I use chicken thighs? If so, should I adjust the oven time?
Recipe question for:
One-Pot Roast Chicken a la Julia Child
3 Comments
Food52-HotlineJanuary 15, 2025
Hi Linda!
This recipe is easily adapted to chicken parts AND it is likely going to take even less time. For the thighs, you're going to want to brown in batches, on both sides, transferring the par-cooked thighs to a plate until you're through.
Echoing Happygoin below, I think you can continue to follow the recipe as written and start checking the internal temp at 40 to 45 minutes.
Hope this helps!
- Justin from the Hotline team
This recipe is easily adapted to chicken parts AND it is likely going to take even less time. For the thighs, you're going to want to brown in batches, on both sides, transferring the par-cooked thighs to a plate until you're through.
Echoing Happygoin below, I think you can continue to follow the recipe as written and start checking the internal temp at 40 to 45 minutes.
Hope this helps!
- Justin from the Hotline team
HappygoinJanuary 15, 2025
I think you could pretty easily adapt this recipe to use chicken thighs. (I’m assuming you mean skin-on/bone in thighs).
Yes, I’d start checking the internal temp at about 40-45 minutes.
Yes, I’d start checking the internal temp at about 40-45 minutes.
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