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Herbed chicken thighs
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Prep Time:
10 minutes
10 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
40 minutes
40 minutes
Ingredients:
- 16 (about 200g each) chicken thigh cutlets, skin on
- 40.00 ml coarsely chopped fresh marjoram
- 20.00 ml coarsely chopped fresh rosemary
- 20.00 ml coarsely chopped fresh thyme
- Salt & freshly ground black pepper
- 36.40 gm olive oil
- Mixed lettuce leaves, to serve
Instructions:
- Preheat oven to 190°C. Gently lift the skin on each chicken thigh to create a pocket. Combine marjoram, rosemary, and thyme in a small bowl. Stuff a bit of the herb mixture under the skin of each chicken thigh. Season generously with salt and pepper.
- In a large roasting pan, lay the chicken and generously drizzle with olive oil. Roast in a preheated oven until the chicken turns golden brown, about 30 minutes.
- Plate the chicken thighs alongside a vibrant tomato and chili chutney, accompanied by a refreshing mixed lettuce salad.
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