How to make roast chicken thighs
Soak the thighs in bloody water, wash them, and give them a few strokes with a knife for flavor.
Put in the Orleans marinade and then, add a little water to thin out, seal the plastic wrap and marinate in the refrigerator for 12 hours (I marinated at night, the next day at noon to do)!
Place the marinated chicken thighs in the oven (baking tray covered with a sheet of foil and another sheet of foil on top) and bake at 220 degrees for half an hour, take them out and brush. A layer of honey and a sprinkling of sesame seeds, no need to cover the tin foil and bake for another ten minutes. And you’ve got a delicious Orléans chicken leg!