Well, I am not going to lie, this was delicious! I am constantly trawling Instagram, its gets a little addictive, but I stumble across some brilliant ideas that can be recreated or adapted or just drooled over. I chose to adapt something I saw yesterday and what a corker!
Chicken thighs work best for this as they have such good flavour and cooking them on the bone increases this and makes serving up easier, and cheaper! Roasting lemons in the pan was a new idea but definitely one I am using again - the juices run out and mix with the chicken juices and olive oil to make the most incredible juice to baste the chicken during cooking and to pour over the vegetables after serving. I am hoping this wasn't beginners luck as I will be eating this again...
Ingredients. Serves 2. Double up for a party!
4 Chicken Thighs, on the bone
2 Leeks
1 Handful New Potatoes. You know how many you eat
1 Large, Juicy Lemon
Generous amounts of Fresh Thyme
Olive Oil
Salt & Pepper
Method
1. Pre-heat oven to 200 degrees, fan
2. It is best to use chicken that is at room temperature, so remove form the fridge half an hour before cooking
3. Put the chicken thighs in a roasting tray along with the leeks that have been topped, tailed and cut in half length ways
4. Add the potatoes and lemon, that have both been quartered, with generous amounts of thyme, keep it on the stalks, you can eat them when cook
5. Season the chicken and vegetables and drizzle with liberal amounts of olive oil
6. Pop in the oven for 25-30 minutes, basting the chicken a couple of times with the lovely juices during the cooking and jiggle the vegetables around to ensure nothing is sticking
7. It will be ready when the chicken skin is crispy, the potatoes are golden and the leeks have started to blacken at the ends
8. Put the tray in the middle of the table and dig in, ensuring you pour the juices all over the plate!
Kommentare