One pot chicken thighs

One pot chicken thighs

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

This is great when I get home tired and hungry. So quick and easy – you literally bung everything you want with your chicken into a roasting tray, pop it into the hot oven for 20 minutes and there you go. Easy and delicious. Don’t forget you could always replace the chicken thighs with a piece of fish, if you want a change.

Ingredients

Quantity Ingredient
1-2 chicken thighs
2 garlic cloves, peeled
1/2 red onion, peeled, halved and sliced
1 tomato, cut into wedges
2 tablespoons olive oil
large sprig rosemary
basil leaves, to serve (optional)

Method

  1. Preheat the oven to 200°C. Put the chicken thighs, garlic, onion, and tomato in a roasting tray.
  2. Drizzle with the olive oil and sprinkle with a pinch of salt.
  3. Add a sprig of rosemary and roast in the oven for 20 minutes until the chicken is cooked. Check that the chicken is cooked properly by cutting it open at the thickest point to make sure there is no sign of pink.
  4. Tip onto a plate, add some basil, if you have it, and serve.

Optional extras:

  • Try roasting the chicken thighs with some new potatoes, lemon wedges, and thyme. A cheeky dash of white wine would make it even better.

Serving suggestions:

  • To make a heartier dish, serve with some mashed potato, chips or roast some baby new potatoes with the chicken.

Leftovers:

  • Any leftover chicken will keep in the fridge for up to 2 days and can be used in a salad, pasta or risotto.
Tags:
student cooking
easy
healthy
budget
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