This recipe is a great alternative to a traditional roast dinner! Simply chuck everything into an oven proof dish and bake for one hour.
You Will Need:
- Pack of Skin on, bone in chicken thighs (usually come in pack of 6)
- One pack of Charlotte potatoes
- 2 Onions, peeled and quartered
- 6 cloves of garlic, skin on crushed with a knife
- Pack of asparagus
- One lemon, sliced
- Few springs of fresh oregano / 1 teaspoon of dried oregano
- 2 tablespoons olive oil
- 1 teaspoon of sea salt flakes and black pepper
- 2 tablespoons of melted butter
- Few springs of fresh thyme
- 100ml of chicken stock
- 2 tablespoons of runny honey
- baguette to serve
Method:
- Preheat the oven to 180oc.
- Throw the potatoes, onion, garlic, asparagus and lemon slices into a large oven proof tray / dish.
- Sprinkle over the oregano and drizzle with olive oil and salt flakes.
- Place your chicken thighs skin side up over the veg and brush with melted butter, then season liberally with salt and pepper.
- Sprinkle the thyme over the chicken and place any remaining lemon slices around the chicken.
- Drizzle the chicken stock into any gaps in the pan and place in the oven for 45 minutes.
- After 45 minutes, remove the dish from the oven, drizzle the chicken with honey and turn the oven up to 220oc.
- Bake for 15 further minutes, or until the chicken skin is crisp and golden.
- Serve with baguette to mop up the gravy!
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