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PREP 30 minutes
TOTAL 2 hours
Serves
US | METRIC

INGREDIENTS

  • 6 Bone in Chicken Thighs
  • 1 Large Brown Onion (roughly chopped)
  • 2 Medium Carrots (roughly chopped)
  • 4 Large Vine Tomatoes (quartered)
  • 3 Cloves `Garlic (finely sliced)
  • 4 Sun Dried Tomatoes (finely chopped)
  • 1½ tbsps Worcester Sauce
  • 1 tbsp Basil (finely chopped/dried)
  • 1½ tbsps Oregano (finely chopped/dried)
  • 1 tsp Parsley (finely chopped/dried)
  • 1 Small Handful of Olives (torn)
  • 250 ml Double Cream
  • 1 tbsp Butter
  • 1 kg Baby new potatoes
  • Salt & Pepper to taste
  • 100 ml Olive Oil
Roasted Chicken Thighs with a Creamy Roasted Vegetable Sauce & Chicken Fat Potatoes

Roasted Chicken Thighs with a Creamy Roasted Vegetable Sauce & Chicken Fat Potatoes

A nice recipe that doesn't take much looking after. Let the oven do most of the work!

  • Pre heat your oven to 190c
  • In a sauce pan, cover the potatoes in cold heavily salted water, place on a high heat and bring to the boil
  • When boiled remove from the heat and drain immediately and set aside
  • In a roasting dish, add the onions and carrots with a healthy glug of olive oil and season with salt. Add to the oven for 20 minutes.
  • Remove the roasting dish, add the tomatoes, mix thoroughly to cook evenly. Redress with oil if needed and add back to the oven for another 20 minutes
  • Remove from the oven, add the garlic, sun dried tomatoes and olives and mix through and leave in the roasting dish to cool
  • In a clean roasting dish add the potatoes
  • season the chicken with salt and olive oil and add to the roasting dish with the potatoes. You can sit them on top or amongst the potatoes depending on space. Cook for recommended cooking time for the thighs. Usually 25-35 minutes depending on the size of them
  • When the thighs are cooked remove and set to one side in something that will catch the juices that are released, these will go into your sauce later
  • Add the potatoes back to the oven (they should be sitting in the chicken fat that came out of the thighs now) cook for 15 minutes
  • Remove the potatoes and turn them to cook evenly (Chicken fat should have reduced by half now) Add back to the oven for another 15 minutes
  • Remove them from the oven (Chicken fat should be very reduced and not much left), push the potatoes to one side of the dish and add the chicken back (keep the juices that drained out to add to the sauce when you make it) in to the other half so they are next to each other. Add back to the oven for 10 minutes while you make your sauce
  • In a cast iron pan (or frying pan) add olive oil on a medium high heat add the roasted veg mix and get a nice sizzle on
  • Add the cream and drop the heat to a medium low heat and stir through the cream.
  • Add the left over chicken juices, Worcestershire sauce, basil, oregano and parsley and stir through and lightly simmer
  • Add the butter and mix through, season to taste. The sauce should be rich and bind the veg
  • Remove the chicken and potatoes and plate up
  • Serve up with some tender stem broccoli or kale
Roasted Chicken Thighs with a Creamy Roasted Vegetable Sauce & Chicken Fat Potatoes

Roasted Chicken Thighs with a Creamy Roasted Vegetable Sauce & Chicken Fat Potatoes

A nice recipe that doesn't take much looking after. Let the oven do most of the work!

PREP 30 minutes
TOTAL 2 hours
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 6 Bone in Chicken Thighs
  • 1 Large Brown Onion (roughly chopped)
  • 2 Medium Carrots (roughly chopped)
  • 4 Large Vine Tomatoes (quartered)
  • 3 Cloves `Garlic (finely sliced)
  • 4 Sun Dried Tomatoes (finely chopped)
  • 1½ tbsps Worcester Sauce
  • 1 tbsp Basil (finely chopped/dried)
  • 1½ tbsps Oregano (finely chopped/dried)
  • 1 tsp Parsley (finely chopped/dried)
  • 1 Small Handful of Olives (torn)
  • 250 ml Double Cream
  • 1 tbsp Butter
  • 1 kg Baby new potatoes
  • Salt & Pepper to taste
  • 100 ml Olive Oil
  • Pre heat your oven to 190c
  • In a sauce pan, cover the potatoes in cold heavily salted water, place on a high heat and bring to the boil
  • When boiled remove from the heat and drain immediately and set aside
  • In a roasting dish, add the onions and carrots with a healthy glug of olive oil and season with salt. Add to the oven for 20 minutes.
  • Remove the roasting dish, add the tomatoes, mix thoroughly to cook evenly. Redress with oil if needed and add back to the oven for another 20 minutes
  • Remove from the oven, add the garlic, sun dried tomatoes and olives and mix through and leave in the roasting dish to cool
  • In a clean roasting dish add the potatoes
  • season the chicken with salt and olive oil and add to the roasting dish with the potatoes. You can sit them on top or amongst the potatoes depending on space. Cook for recommended cooking time for the thighs. Usually 25-35 minutes depending on the size of them
  • When the thighs are cooked remove and set to one side in something that will catch the juices that are released, these will go into your sauce later
  • Add the potatoes back to the oven (they should be sitting in the chicken fat that came out of the thighs now) cook for 15 minutes
  • Remove the potatoes and turn them to cook evenly (Chicken fat should have reduced by half now) Add back to the oven for another 15 minutes
  • Remove them from the oven (Chicken fat should be very reduced and not much left), push the potatoes to one side of the dish and add the chicken back (keep the juices that drained out to add to the sauce when you make it) in to the other half so they are next to each other. Add back to the oven for 10 minutes while you make your sauce
  • In a cast iron pan (or frying pan) add olive oil on a medium high heat add the roasted veg mix and get a nice sizzle on
  • Add the cream and drop the heat to a medium low heat and stir through the cream.
  • Add the left over chicken juices, Worcestershire sauce, basil, oregano and parsley and stir through and lightly simmer
  • Add the butter and mix through, season to taste. The sauce should be rich and bind the veg
  • Remove the chicken and potatoes and plate up
  • Serve up with some tender stem broccoli or kale
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