Roast chicken thighs with garlic butter potatoes and tomato salad

Roast chicken thighs with garlic butter potatoes and tomato salad
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min, oven time 30 min

A quick one pot chicken recipe with a refreshing tomato salad- perfect for midweek meals, and if you’re on a budget.

Nutrition: per serving

Calories
301kcals
Fat
15.9g (6.4g saturated)
Protein
23.7g
Carbohydrates
15.9g (3.8g sugars)
Fibre
2.6g
Salt
0.4g
Calories
301kcals
Fat
15.9g (6.4g saturated)
Protein
23.7g
Carbohydrates
15.9g (3.8g sugars)
Fibre
2.6g
Salt
0.4g

Ingredients

  • 500g baby new potatoes
  • 2 tbsp olive oil, plus extra to drizzle
  • 8 free-range chicken thighs
  • 50g butter, softened
  • 2 garlic cloves
  • 10 chives
  • 1 small red onion
  • 1 lemon
  • 400g cherry tomatoes
  • Small bunch fresh parsley

Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Halve the potatoes, then put them in a baking tray, drizzle with olive oil, season and turn to coat. Put the chicken thighs on top, skin-side up. Roast for 30 minutes, giving the potatoes a good stir after 20 minutes.
  2. Meanwhile put the butter in a bowl, crush in the garlic, finely chop the chives and mix.
  3. Thinly slice the onion. Put in a bowl, squeeze over the juice of ½ the lemon, add a pinch of salt, toss, then chill.
  4. After 30 minutes in the oven, top the chicken and potatoes with garlic butter. Roast for 5-10 minutes more until the potatoes are golden and the chicken is cooked through.
  5. Halve the tomatoes, then toss with the lemony onion. Tear in the parsley and dress with 2 tbsp oil and the rest of the lemon’s juice. Season and serve with the chicken.

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