Roasted chicken thighs, Jersey Royal potatoes, sun-dried tomatoes and thyme
Added by Zachariah | Thu 09 Jul 2009 @ 13:16
Please use free-range chicken if you can, ethics aside - free-range just tastes brilliant.
5-10 chicken thighs (preferably free-range)
100g sun-dried tomatoes in oil, drained
5-6 sprigs of thyme
500g Jersey Royal potatoes (or any other seasonal potato)
sea salt and freshly ground black pepper
Preheat the oven to about 190 C or 180 C fan-assisted.
Wash the potatoes and cut them into about 1 inch chunks. Place the potatoes in a roasting dish with a good lug of olive oil. Season with sea salt and black pepper. Place in the oven for 15mins.
After 15mins of the potatoes in the oven, take the dish out and add to the potatoes the chicken, tomatoes and the leaves of the thyme.
Place back into the oven for 40mins, making sure throughout the cooking time that the potatoes don\'t stick to the bottom of the dish.
Serve as it is!