I had leftover uncooked chicken thighs – this doesn’t happen very often in my household 馃檪 We were both hungry and we were both looking for an easy lunch. So here’s what I came up with: A simple, no fuzz chicken dish with an asian touch.

One thing that I have learned, though (by an earlier mistake, LOL): If you have a convection oven, don’t use it. Set your oven to 200 掳C (390 掳F) above-and-below heat only. Your chicken will come out much more tender and much less dry! I served this with rice, drizzled with the liquid from the roasting pan and sprinkled with some spring onion and sesame seeds.


4 chicken thighs
3-4 tbsp. olive oil
1 tsp. chinese five spice powder
陆 tsp. garlic powder
Salt & Pepper

For grilling: Sweet and sour dipping sauce


In a fitting baking dish, coat the chicken thighs with olive oil and season them (as they are, bone-in and skin-on) on all sides. Roast them in the (preheated) oven for 35 – 45 minutes, depending on size until cooked through and tender.

At the end set your oven to “grill” – that’s above-heat at ~270 掳C (~510 掳F), coat them amply with plain, store bought sweet and sour sauce and let that caramelize for a few minutes. Sprinkle with chopped up green onion and some sesame seeds (just for show).

Done. As stated above: Serve with rice.