GRILLED CHICKEN THIGHS, ROSEMARY BABY POTATOES, KALE SALAD
A good, quick and easy dinner that is healthy but satisfying. The chicken skin is so crispy and delicious. The potatoes are tender and crispy (and garlicky yum!). The salad with kale and lettuce brings it all together.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves 2
Ingredients:
For the chicken:
4 chicken thighs
1 tbsp dijon mustard
1 tbsp olive oil
40 g butter, cold and cubed
4 tomatoes, cut in quarters
Salt and pepper
For the potatoes:
400 g baby potatoes
50 g butter, melted
3 rosemary sprigs, chopped
4 cloves of garlic, chopped
Salt and pepper
For the salad:
½ living lettuce, chopped
2 handfuls of kale, chopped
1 tsp balsamic vinegar
Olive oil
Salt and pepper
Method:
1- Preheat the oven to 190 C/170 fan/5 gas mark. Get your ingredients measured up.
2- For the potatoes: Slice the potatoes into thin slices, leaving 0.5 cm at the bottom to not slice all the way through. To do so, position 2 wooden spoons on either side of the potato to help prevent you from cutting through the potato. Place in a large roasting pan, toss with melted butter, chopped rosemary, chopped garlic, salt and pepper. Arrange the potatoes cut side down in the roasting pan. Transfer to the oven and roast for 20 minutes. Flip over the potatoes, return to the oven and roast for another 20 minutes, or until the potatoes are golden and crisp.
3- For the chicken: Place the chicken thighs in a mixing bowl, along with the dijon mustard, olive oil, salt and pepper. Use your clean hands to massage the mustardy oil into the chicken, then place the thighs skin side up and tomatoes on a large baking tray. Make sure to leave space between each thighs - this will help get them nice and crisp. Place the cubed butter on top of the thighs and roast for 25-30 minutes, or until cooked through and crispy.
4- For the salad: Mix all of the salad ingredients together and set aside.
5- Serve the crispy chicken thighs, juicy tomatoes, and hasselback potatoes alongside the salad.
