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Roast chicken thighs with salad onions
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2 bunches essential Waitrose Salad Onions, trimmed
1 garlic bulb, halved
Small handful lemon thyme sprigs
8 British chicken thighs, trimmed of excess fat
1 small lemon, zest
1 tbsp olive oil
2 x 400g packs Waitrose & Partners Carrot, Swede & Potato Mash
300g pack fine green beans
1. Preheat the oven to 200˚C, gas mark 6. Arrange the salad onions, garlic, lemon thyme and chicken thighs in the base of a large baking dish. Combine the lemon zest with the oil and 1 tbsp water. Drizzle over the chicken and salad onions; season. Halve the lemon and squeeze over the juice, then add the shells of the lemon to the dish, too.
2. Roast for 35-40 minutes, basting halfway, until the skin is golden on top and the chicken is fully cooked, its juices run clear and there is no pink meat. Leave to rest for 5 minutes.
3. Heat the mash according to pack instructions. Mash some of the garlic cloves into the roasting tin juices. Serve the chicken, salad onions and juices along with the mash, steamed green beans and some cracked black pepper.
You could also make this recipe using chicken legs
or even a whole jointed chicken.
Typical values per serving:
gluten free/2 of your 5 a day
This recipe was first published in March 2020.