Garlicky Chicken with Golden Potatoes, Pickled Red onion and Pesto
Let the oven do the hard work
Roasted chicken thighs are the perfect answer to pretty much any time the question arises of what to cook. They are so easy going, great for any occasion and they’re delicious.
They are so low maintenance and forgiving. It’s very hard to over cook them, they somehow always seem to be succulent and juicy and the crispy skin is hard to beat. I love them for an easy weeknight supper but I also always serve them when I have friends coming over. You really cant go wrong and there are so many ways to serve them.
This is a current favourite. The chicken thighs and new potatoes get tossed in a parmesan garlic butter. The chicken thighs are then roasted on a wire rack over the potatoes allowing the potatoes to soak up all the roasting juices but they are also able to get crispy edges. Is that the perfect potato? Kind of like an easy fondant potato, soft and buttery in the middle but a little bit crispy and golden on the outside. So good.
I then love serving it on thick greek yoghurt swirled with pesto and adorning it with quick pickled red onion and rocket for a final flourish. It looks so pretty but it also tastes amazing and you barely had to do anything.
The full recipe is below for paid subscribers (along with a handy PDF version). You also get access to helpful notes on the recipe in case you want to make it vegetarian friendly, or you’re feeding more people and want to scale up easily. Perhaps you’re feeding the whole family? It’s all covered in the Notes.
I really want this newsletter to be your go-to resource when you don’t know what to cook for supper so I put a lot of energy into the Notes section to make it as helpful as possible.
Lamb chops with creamy beans and salsa verde
Steak with creamy mushroom orzo
This serves 2 but it’s very easy to scale it up, I will provide some tips in The Notes. Scaling up is somehow easier than scaling down so I tend to write my recipes for 2 people. If you’re cooking this for yourself, which I do often, I would still cook the written amount and have the rest for lunch the next day. There are a lot of delicious thing you can do with cold roast chicken after all.
