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Roast chicken thighs with garlic butter potatoes and tomato salad

Name: Roast chicken thighs with garlic butter potatoes and tomato salad
Yield: Serves 4-6
Cuisine: British recipes
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

Published: 21 Sep 15
Updated: 18 Mar 24

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

Easy
August 2015

Test kitchen approved

Serves 4-6
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

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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

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Method

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.
Meanwhile put the butter in a bowl, crush in the garlic, finely chop the chives and mix.
Thinly slice the onion. Put in a bowl, squeeze over the juice of ½ the lemon, add a pinch of salt, toss, then chill.

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.
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.