Chicken Thighs With Garlic Butter and Roasted Veg

My favorite cut of chicken has got to be the thigh. Juicy and rich dark meat beats wings, breast or leg any day. This is my favorite way to eat them for dinner.

Prep Time: 15 mins | Cook Time: 25-30 Mins | Serves 2 People

Ingredients:

• 400g new potatoes (roughly half a pack, but depends how much you want)

• 2 large garlic cloves, crushed and finely chopped

• 2-3 carrots, peeled and chopped into small matchsticks or rounds

• 30g butter

• Bunch of fresh parsley, finely chopped

• Salt & Pepper

• Olive Oil

• 4 Boneless Chicken Thighs

Directions:

1. Preheat the oven to 190°C (374°F)

2. Drizzle some oil over the carrots and season, then put into a baking dish (I just used a glass Pyrex one). Pop these in the oven, covered with a bit of foil. Since these take a while to roast, I like to do them first so that they’re soft.

3. Cut the potatoes into small pieces, then put in a pan, and cover with cold water. Bring to the boil, and boil for around 12-15 minutes. Add these to the dish and return to the oven

4. Heat a pan over medium-high heat. I like to use cast-iron, but I just used whatever frying pan I had on hand, which was a non-stick one. Put a glug of oil in the bottom and let it heat.

5. While the oil is heating, season both sides of the chicken thighs with salt and pepper. Then, skin side down, sear the thighs. Keep the chicken in contact with the pan, for about 6-8 minutes, or until a golden ‘crust’ forms. The key to this is not moving the chicken around, so the skin has a chance to crisp up. Flip the thighs, then cook for another 4-5 minutes or until lightly browned.

6. Add the chicken to the pan, on top of the veg and let cook for about 15 minutes, or until the chicken is cooked.

7. While the chicken is cooking in the oven, make a quick garlic butter but melting the butter over medium heat, then adding the garlic and heating until fragrant. Add the parsley at the last second, and then season to taste.

8. Halfway through cooking, take the pan out of the oven, then cover the thighs and veg with about half of the garlic butter.

9. One the chicken is done, (you can cut into one to see if it’s cooked, it will no longer be pink, and the juices will run clear), take the dish out of the oven, then serve with the remaining garlic butter drizzled on the plates. Season with salt and pepper over the plates to finish.