Chicken is one of those meats that is quite easy to tire of. It seems like everything has been done before! This recipe is fantastic. For one, it uses the brown meat as the main attraction, and it’s so easy to do. The prep time is a couple of minutes at most. It works brilliantly as a mid-week supper, or part of a bigger weekend lunch. Because it is so full of flavour it really doesn’t need many sides, so here we’ve paired it with a gorgeous Spring salad.
Hope you enjoy!
8 x chicken thighs
2 x rounds of feta
1 tsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
2 x cloves fresh garlic, thinly sliced
3 x leeks, sliced vertically in half
Pepper to taste
Preheat the oven to 180°C
Mix the feta, herbs and black pepper with a fork until crumbly. Lift the skin from the thighs and put a dessert spoon of feta mix under the skin of each.
Place the leeks in an oven proof dish and the chicken thighs on top, skin side up. Grind salt and pepper over them and drizzle some olive oil over.
Place the thighs in the oven and bake for 30-45 minutes, until golden brown
300g asparagus, trimmed
200g french beans
300g mange tout/snow peas
50g baby spinach leaves
1 spring onion, peeled and very thinly sliced
1 red chilli, finely diced
½ tsp sesame oil
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp sesame seeds, toasted
Steam the asparagus, green beans and mange tout for a few minutes then run cold water over.
Put all the greens in a large bowl and add all the remaining ingredients and half a teaspoon of salt. Stir gently, taste, add more salt if you like, and serve at once.