Sunday Roast doesn't need to be a ball ache. It's actually really simple. This recipe is a fast one for chicken thighs. I'll do another post for other meats and for veggie versions as well as traditional whole chicken.
For 4 people:
8 chicken thighs (use any leftovers for Monday lunch)
4 cloves garlic, whole
1 lemon cut into wedges (optional)
Thyme or rosemary sprigs (optional)
Salt and pepper
Oil
Gravy granules
8 potatoes, cut into quarters
peas/carrots, whatever veg you like.
Preheat the oven to around 200c and put a baking tray in there to heat up.
Boil the potatoes on the hob until they are very slightly soft around the edges (about 5 mins from boiling).
Drain the potatoes and flap them about a bit in the pan to rough the edges a bit.
Put the chicken thighs, garlic and other bits if using into a baking tray and drizzle with oil and season with salt and pepper.
Add the potatoes to this tray if big enough but preferably in a different baking tray, hot from the oven.
Put them in the oven for about 20 mins (check the chicken thigh packet for exact timings). The potatoes will take about 20 mins.
Turn everything at least once during cooking. Get the other veg on just before the rest is done.
When the chicken is cooked, take it out and set aside on a plate. Make up a small mug of gravy and add it to the pan that the meat was on and put in on the hob. Thing the gravy with water fromt eh veg pan and mix it all together until it looks like gravy.
Serve it, eat it, have a nap whilst someone else does the washing up.
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