INGREDIENTS
16 chicken thigh cutlets, skin on
2 tbsps coarsely chopped fresh marjoram
2 tbsps olive oil
1 tbsp coarsely chopped fresh rosemary
1 tbsp coarsely chopped fresh thyme
Salt & freshly ground black pepper
Mixed lettuce leaves, to serve
DIRECTIONS
1. Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.
2. Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.
3. Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.
No comments:
Post a Comment