|Photo: Herbed chicken thighs recipe|
Photography by Chris Chen
To Prep 0:10
To Cook 0:30
16 (about 200g each) chicken thigh cutlets, skin on
2 tbs coarsely chopped fresh marjoram
1 tbs coarsely chopped fresh rosemary
1 tbs coarsely chopped fresh thyme
Salt & freshly ground black pepper
2 tbs olive oil
Mixed lettuce leaves, to serve
Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.
Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.
Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.
You can make this recipe up to 3 hours ahead. Transport tip: In an airtight container in an esky.
Australian Good Taste - November 2002 , Page 86
Recipe by Rodney Dunn
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Roast chicken soup
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