£5.41
Use these chicken thighs in hearty stews, spicy curries, or traybakes for a rich, flavourful meal. They are fresh, skin-on British chicken thighs with Red Tractor certification, ensuring high quality. Sourced from UK farms where chickens are raised with natural daylight and perches.
- Contains skin-on thighs for a richer flavour and tender texture when cooked.
- Red Tractor certified for assured standards in animal welfare and food safety.
- Suitable for freezing and can be stored for up to one month when frozen properly.
- Packaged in a protective atmosphere to maintain freshness until use.
- Comes with cooking guidelines for oven and air fryer, ensuring thorough cooking.
- £5.41
- £5.41
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Description
xRating: 3.6 out of 5 from 336 reviews. Product life guaranteed for 4 days excluding delivery day.
Suitable for freezing.
Ocado British Chicken Thighs. Fresh class A. Skin on. These Red Tractor-certified chicken thighs have a richer, more pronounced flavour compared to chicken breast, thanks to the higher fat content, and a succulent, tender texture. This makes them perfect for a variety of dishes that enjoy richer, deeper flavours such as hearty stews and spicy curries.
Our Ocado chickens live in barns that have natural daylight with bales and perches so that they can express their natural behaviour. There may be a slight odour on opening, which will quickly disappear. This is normal and does not affect the quality or flavour of the chicken.
Country of origin: Produced and packed in the UK using British chicken.
| Typical Values (As Sold) | Per 100g | Reference Intake |
|---|---|---|
| Energy | 896kJ | 8400kJ |
| Energy | 216kcal | 2000kcal |
| Fat | 16g | 70g |
| of which saturates | 4.2g | 20g |
| Carbohydrate | <0.5g | 260g |
| of which sugars | <0.5g | 90g |
| Fibre | <0.5g | 24g |
| Protein | 17g | 50g |
| Salt | 0.19g | 6g |
Reference Intake (RI) figures for an average adult.
Keep refrigerated 0 to +4°C. Once opened, keep refrigerated and consume within 1 day. Do not exceed the Use By date. Suitable for freezing. Freeze by date mark shown and use within 1 month. Defrost thoroughly before use. Do not refreeze once defrosted and consume within 1 day.
Cooking guidelines: Remove all packaging. Wash hands, all surfaces and utensils after touching raw poultry. Keep raw poultry separate from cooked foods. Oven: 190ºC / Fan 170ºC / Gas 5. 40-45 mins. Place on a baking tray in the centre of a preheated oven for 40-45 minutes. Turn halfway through cooking and return to the oven. Cook to the recommended time. Air fryer: Suitable for cooking in an air fryer however, as all fryers work slightly differently, please refer to your specific manufacturer's recommendations for cooking method, times and temperatures. All appliances vary. These are guidelines only. All chicken products should be cooked thoroughly, until there is no pink meat and the juices run clear. Ensure the product is piping hot before serving. Do not reheat.
Package type: Plastic Tray & Film.
Recycling information: Tray: Recycle. Film: Don't Recycle.
Other Information: Packaged in a protective atmosphere.
Brand: Ocado. Manufacturer: Produced and packed for Ocado Retail Ltd., Hatfield, Herts, AL10 9NE, UK.
Recipes: Turmeric Chicken and Carrot Traybake by OcadoLife. Prep time: 10 mins. Cook time: 30 mins. Serves: 4. Ingredients: 4 tbsp olive oil, 1 tbsp ground turmeric, 2 tsp fennel seeds, 1 tsp coriander seeds, crushed, 8 skin-on chicken thighs, 1 (400g) pack chantenay carrots, 2 tbsp tahini, 2 lemons, 1 zested and juiced, 1 cut into wedges, 1 pinch sea salt, 200g Greek yoghurt, 1 handful coriander, leaves picked. Method: Step 1: In a large bowl, combine 2 tbsp oil with the turmeric, fennel, crushed coriander seeds and a good pinch each of salt and black pepper. Add the chicken thighs and toss well to coat; cover and chill for at least 2 hrs or ideally overnight. Step 2: Preheat the oven to 200°C/180°C fan/gas 6. Arrange the chicken thighs skin-side up in a roasting tin. Scatter the carrots around them, then drizzle over any remaining marinade. Roast for 30 mins or until the chicken is cooked through. Step 3: Meanwhile, make the dressing. In a small bowl, combine the remaining 2 tbsp oil with the tahini, lemon zest and juice. Add a pinch of sea salt and mix well. Step 4: To serve, dollop some yoghurt onto each plate; top with a couple of thighs, some carrots and the dressing. Finish with a few coriander leaves and lemon wedges.
