Juicy Chicken Thighs

The classic meat and two veg, but packed with flavour.

This recipe calls for boneless skin-on chicken thighs. If you get your meat from a butcher, this will be no problem, but if you shop in the supermarket I cannot recommend enough learning how to de-bone chicken yourself. It's so much cheaper to buy your meat on the bone and becomes even more cost effective if you buy in bulk and freeze what you don't need immediately.

I'd recommend marinating your thighs for at least a few hours for this recipe, but if you have time to do it overnight then even better!

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Juicy Chicken Thighs with Garlic Green Beans and Mini Baked Potatoes

Serves 2

Ingredients:

4 chicken thighs, boneless, skin on

2tbsp natural yoghurt

1tbsp oregano

2tsp paprika

1tsp cumin

1tsp lemon juice

500g baby potatoes

Fresh rosemary

100g trimmed green beans

1 clove garlic, minced

50g hard cheese, grated (I used Grana Padano, because it's simply delicious)

Olive Oil

Salt & pepper

Method:

1. For the chicken marinade, mix the yoghurt, oregano, paprika, cumin, lemon juice and 1tbsp olive oil in a bowl. Add the thighs and use your hands to coat them in the mixture, massaging it in as you go. Leave these to sit for a few hours in the fridge.

2. When ready to eat, preheat the oven to 180°. Meanwhile, in a hot pan, lay the chicken skin-side down and allow it to crisp up.

3. While the chicken sears, lay the baby potatoes on a baking tray and drizzle in a little olive oil. Sprinkle with salt, pepper and a few rosemary sprigs and pop in the oven – set a 30min timer.

4. Once the chicken is seared (you can flip it over and do the other side for a minute, too) place these in an ovenproof dish and into the oven alongside the potatoes.

5. As those cook, arrange your beans on a baking tray and drizzle with oil. Add the minced garlic plus a pinch of salt and combine with your hands until the beans are evenly coated. Put these in the oven with 12mins to go on your timer.

6. When the timer reaches 7mins, sprinkle the grated cheese over the green beans and put back in the oven to melt – once done, the cheese should be golden brown and bubbling away.

We served ours with a rocket salad, just to get some extra greenery in!