Chilli and Thyme Chicken

February 18, 2011

To go with those scrummy smashed potatoes another easy dinner…

You need;
1 birds-eye chilli, finely chopped
4 sprigs fresh thyme (leaves removed)
Olive oil
Seat Salt
Black Pepper
2 chicken thighs, bone in skin on if you like, not if you don’t, I also cooked 2 chicken legs at the same time

1. Chuck a good glug of the olive oil over the chicken and rub in the thyme leaves and chilli, add lots of sea salt and black pepper, leave for at least 20 minutes

2. Brown the chicken for a few minutes with olive oil in a skillet

3. Place in a foil covered roasting dish for 35 minutes

I served with pan fried kale and shallots, plus those smashed potatoes

No fuss dinner!


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