Free-Range Chicken Thighs skin-on

Boneless and skin-on, may be supplied frozen.


Arguably the tastiest part of the chicken. Thigh meat tends to be darker than the white breast meat. Because the legs work harder than any other part of the chicken, the meat is firmer and needs longer than a breast to cook. But if you roast them, then finish them off under the grill or on the barbecue, you’ll have tender, juicy meat and wonderful crispy skin.