Open Chicken Sandwich Recipe

Photo:  Open Chicken Sandwich Recipe

This fancy flavour combination will take your open chicken sandwich to the next level !

Ingredients

2 slices thick sourdough
150g baked ricotta

2 x 200g Bannockburn Free Range Chicken breast fillets, split in half
2 teaspoons sumac
1 tablespoon extra virgin olive oil
Salt and pepper

4 field mushrooms, cut into large chunks
20g Butter
2 clove garlic
1 tablespoon olive oil
½ bunch parsley
1 tablespoon lemon juice
Salt and pepper

Method

1. Place chicken, sumac, olive oil and salt and pepper in a bowl. Coat very well. Heat a non stick frying pan and sear the chicken for 3 minutes on each side or until cooked through. Keep in a warm area.
2. Place olive oil and butter in a large frying pan on high heat. Sauté the mushrooms for 5 minutes. Now add the garlic, parsley and lemon juice and cook for a further 3 minutes. Season well with salt and pepper.
3. To serve, place a large mound of mushrooms on each piece of warmed sourdough. Slice the chicken into three, on a diagonal. Place a few slices on top of the mushrooms. Add the slices of baked ricotta and drizzle with the extra virgin olive oil.

 Open Chicken Sandwich Recipe Video:

Source: www.chickenchannel.com.au 

More Chicken Recipes:

Poached Chicken with Spring Vegetable Salad
Chicken Tandoori Roll

Mexican Chicken & Bean Pizza

Chilli, Lemon and Garlic Butterflied Chicken
Pasta with Chicken & Roasted Red Pepper Pesto Sauce  
Zesty Sun-Dried Tomato Pesto Chickena

Poached Chicken with Spring Vegetable Salad Recipe

Photo: Poached Chicken with Spring Vegetable Salad Recipe

An ideal lunch for summer, poaching the chicken and vegetables makes this dish a very healthy choice. 

Ingredients

• 1 Bannockburn Free Range Chicken
• Selection of seasonal vegetables, such as baby carrots, fresh peas, broad beans, baby fennel all cooked individually in boiling salted water and refreshed in cold water then drained.
• 5 litres of chicken stock

For the vinaigrette

• 200 ml chicken stock, reduced to 60ml
• 125 ml olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• Juice of ¼ lemon
• 2 tablespoons chives, finely chopped
• 1 tablespoon tarragon, finely chopped
• Sea salt
• Freshly ground black pepper

Place the mustard, salt, ground pepper, white wine vinegar, lemon juice and warm reduced stock into a bowl and mix well. Gradually add the olive oil whisking continuously until all the oil is added.

Method

1. Bring the chicken stock to a simmer and add the chicken. Cover with a lid and gently cook for 40 minutes.
2. Turn off the heat and allow the chicken to cool in the liquid.
3. Once the chicken is warm, cut it into 8 pieces and place the pieces into a large bowl.
4. Add the vegetables, herbs and vinaigrette. Mix well and let the salad stand for half an hour for all the flavors to combine together, before serving onto individual plates.

Source: www.chickenchannel.com.au 
 
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Chicken Tandoori Roll
Mexican Chicken & Bean Pizza

Chilli, Lemon and Garlic Butterflied Chicken 

Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto 

Chicken Tandoori Roll Recipe

Photo: Chicken Tandoori Roll Recipe

Tandoori is fast becoming a favourite amongst Australians. Simple, quick and easy but no shortage on taste, give this one a go!

Ingredients

2 tablespoons store bought tandoori paste
1 tablespoons yoghurt
1 knob grated ginger
4 chicken thighs

4 naan bread
4 tablespoons natural Greek yoghurt
8 mint leaves

1 cucumber, finely sliced
½ bunch spring onions, sliced into 2cm batons
Juice ½ lime

Method

1. Combine tandoori paste, yoghurt, and ginger in a large glass bowl. Add the chicken and marinate. Allow the chicken to marinate overnight if possible.
2. Heat griddle pan and spray with rice bran oil. Sear chicken for 3 minutes on each side. Turning continuously to ensure the marinade does not burn.
3. In a bowl, toss the cucumber and sprin onion with the lime juice, yoghurt and mint leaves
4. To serve, warm up naan bread, slice the chicken into strips and wrap the chicken and cucumber salad with the naan bread.

Play Chicken Tandoori Roll Video:

Source: www.chickenchannel.com.au 

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Mexican Chicken & Bean Pizza 
Chilli, Lemon and Garlic Butterflied Chicken 

Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto 
Parma Chicken with Classic Pesto 

Mexican Chicken & Bean Pizza Recipe

Photo: Mexican Chicken & Bean Pizza Recipe

Traditional favourites made healthy 

Ingredients

300g lean Bannockburn Free Range chicken thigh fillets, fat trimmed
1 tsp Mexican chilli powder
1/3 cup (90g) no added salt tomato paste
4 x 60g wholegrain tortillas
1 cup (170g) drained canned red kidney beans
4 green shallots, thinly sliced
½ cup (60g) grated low-fat pizza cheese
2 medium vine-ripened tomatoes, finely chopped
2 tbs coarsely chopped fresh coriander
½ medium ripe avocado, stone removed
1 tbs lime juice

Method

Preheat oven to 220°C or 200°C fan-forced.

Sprinkle chicken with chilli powder. Lightly spray a large non-stick frying pan with oil and heat over high heat.

Cook chicken for 3-4 minutes each side or until golden and cooked through. Remove from pan, set aside to cool, then slice thinly.

Spread 1 tablespoon of tomato paste over each tortilla. Top each tortilla with beans, chicken, shallots and cheese. Place pizzas on 2 large baking trays and bake for 8-10 minutes or until bases are crisp and golden.

Source: www.chickenchannel.com.au 
 
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Chilli, Lemon and Garlic Butterflied Chicken 

Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
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Parma Chicken with Classic Pesto   
Nathan Outlaw’s one-pot roast chicken and chorizo  

Chilli, Lemon and Garlic Butterflied Chicken Recipe

Photo: Chilli, Lemon and Garlic Butterflied Chicken Recipe

This spicy chicken dish gets a big tick from us - a perfect combination of flavours

Ingredients

1 medium size Bannockburn Free Range chicken
1 lemon
1 garlic clove
spring onion
chilli
olive oil
salt
pepper

Method

Pre-heat the oven to 200 deg fan-forced.

Remove the chicken frame and thigh bones, and butterfly the chicken out so that it lays flat but remains in one piece with the skin attached. (You can do this at home or ask your butcher)

Rub olive oil into the chicken and season with salt and pepper

Roughly cut the spring onion and garlic and half a lemon and spread over the chicken, then add finely cut chilli as desired.

Squeeze the juice of the remaining lemon over the chicken.

Lay chicken skin down on baking paper and place on a tray in the oven un-covered for 45mins to 1 hour. (Alternatively this can be done on the plate of your BBQ)

Cut into 4 pieces and serve.

Source: www.chickenchannel.com.au 

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Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto   
Parma Chicken with Classic Pesto    
Nathan Outlaw’s one-pot roast chicken and chorizo   
Herby chicken with lemon and almond rice    

Pasta with Chicken & Roasted Red Pepper Pesto Sauce Recipe

Photo: Pasta with Chicken & Roasted Red Pepper Pesto Sauce Recipe

Serves: 2, On the table in: Up to 15 Minutes

Ingredients

1 tbsp olive oil
340g chicken breast fillets, cut into 2.5cm pieces
2 small courgettes, halved and sliced
fine green beans
3 tbsp Sacla' Roasted Red Pepper Pesto
350g mascarpone cheese
250g Sacla' Fusilli Pasta
parmesan shavings to serve

Instructions

Start by heating the oil in a medium pan and cook the chicken for 3-4 minutes until browned.

Next add the courgettes and beans and cook for 3-4 minutes until softened.

In a separate bowl mix together the Sacla' Roasted Red Pepper Pesto and the mascarpone cheese. Pour the sauce into the pan and simmer gently for 5-6 minutes, stirring occasionally.

Meanwhile, cook the Sacla' Fusilli Pasta according to the pack instructions. Drain the pasta well and then stir into the sauce.

Finally spoon the pasta into serving bowls and sprinkle it with crumbly parmesan shavings. Don't hold back.

Source: www.sacla.co.uk  

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Zesty Sun-Dried Tomato Pesto Chicken 
Chicken Bolognese with Organic Tomato Pesto 

Parma Chicken with Classic Pesto  
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Herby chicken with lemon and almond rice    
Chicken and tarragon brioche pies    

Zesty Sun-Dried Tomato Pesto Chicken Recipe

Photo: Zesty Sun-Dried Tomato Pesto Chicken Recipe

Serves: 4, On the table in: Up to 30 Minutes

Ingredients

5 tsp Sacla' Sun-Dried Tomato Pesto
juice and zest of 1 orange
4 skinless chicken breasts

Instructions

First preheat the oven to 200°C, Gas Mark 6.

Next mix together the Sacla' Sun-Dried Tomato Pesto, orange juice and zest.

Now for the clever bit; pour it into a plastic freezer bag and add the chicken. Shake the bag to give the chicken an even covering. If time allows, leave it in the fridge to marinate overnight or for at least a couple of hours.

Next lay the chicken in a roasting tray and bake it in the oven for 20 minutes turning over half way. Check the chicken is cooked thoroughly.

Finally slice it and serve with thinly cut wedges or orange.

Source: www.sacla.co.uk 

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Chicken Bolognese with Organic Tomato Pesto 

Parma Chicken with Classic Pesto 
Nathan Outlaw’s one-pot roast chicken and chorizo 
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Chicken, leek and tarragon pies  

Chicken Bolognese with Organic Tomato Pesto Recipe

Photo: Chicken Bolognese with Organic Tomato Pesto Recipe

Serves: 4, On the table in: Up to 60 Minutes

Ingredients

3 tbsp olive oil
2 onions, finely diced
1 clove garlic, finely chopped
500g minced chicken
2 x 400g cans chopped tomatoes
2 tbsp Sacla' Organic Tomato Pesto
salt and freshly ground pepper
500g spaghetti
freshly grated parmesan, to serve

Instructions

To make the Bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for about 6 minutes or until soft but not brown.

Next add the minced chicken and stir-fry until evenly brown and crumbly. Add the chopped tomatoes and Sacla' Organic Tomato Pesto. Season to taste.

Cook the spaghetti in a large pan, according to packet instructions. Drain thoroughly and return to the pan. Add the Bolognese to the spaghetti, toss and serve with a shower of Parmesan and a lovely warm feeling. Your children will love it.

Source: www.sacla.co.uk

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Buttermilk chicken with sweet potato mash    

Parma Chicken with Classic Pesto Recipe

Photo: Parma Chicken with Classic Pesto Recipe

Serves: 4, On the table in: Up to 30 Minutes

Ingredients

4 x 125g boneless chicken breasts, skinned
3 tbsp Sacla' Classic Pesto or Fresh Sacla' Classic Basil Pesto
4 Sacla' Sun-Dried Tomatoes, drained of oil and sliced
8 thin slices Parma ham
1 tbsp olive oil

Instructions

First preheat the oven to 200°C, Gas Mark 6.

Next spread the chicken breasts out on a board, with a sharp knife, make a small slit in the top of each one to create a 'pocket'. Spread the inside of the pocket with the Sacla' Classic Pesto and layer the Sacla' Sun-Dried Tomato slices onto each chicken breast.

Wrap each chicken breast with 2 slices of Parma ham and put them on a baking sheet.

Finally drizzle each one with oil and bake them in the oven for 20-25 minutes or until the chicken is cooked through.

Source: www.sacla.co.uk

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Italian-style chicken casserole    

Nathan Outlaw’s one-pot roast chicken and chorizo recipe

Photo: Nathan Outlaw’s one-pot roast chicken and chorizo recipe

Introduce your children to the flavours of the Mediterranean with this combination of chicken and chorizo.

Takes: 15mins to prepare and 50mins to cook
Makes: 8

Ingredients

8 Chicken thighs
800g (1½lb) sweet potato, cut into chunks
200g (7oz) chorizo sausage, sliced
1 bulb garlic, broken into cloves
2tbsp rapeseed oil
200ml (7fl oz) chicken stock
1 lemon, halved
2 courgettes, cut into thick batons
1 red chilli, deseeded and sliced
240g (8oz) baby spinach
2tbsp parsley, chopped
1 pinch salt
1 pinch black pepper

Preheat the oven to gas 7, 220°C, fan 200°C.

Place the chicken, skin-side up, in a roasting tin with sweet potato chunks – a perfect job for little helpers.

Leaving the skin on lightly crush the garlic cloves and ask the children to place them amongst the pieces of chicken.

Drizzle the rapeseed oil over the pan and add the chicken stock, then season. Get the kids to squeeze the lemon juice in too before adding the juiced halves of lemon to the tray.

Bake in the oven for 45-50 minutes. About 30 minutes in add the chorizo, courgettes and chilli.

Once the chicken is cooked through remove from the oven and allow to rest for a few minutes.

Mix the spinach and parsley leaves through the hot chicken mix and serve immediately.

A recipe from the Great British Chefs main meals collection

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Herby chicken with lemon and almond rice recipe

Photo: Herby chicken with lemon and almond rice recipe

Takes: 5 mins to prepare and 25 mins to cook
Makes: 4

Ingredients

8 chicken drumsticks
2 lemons, zested and juiced
2 tbsp finely chopped rosemary
2 tbsp olive oil
For the rice
250g (8oz) long grain rice, cooked
2 tbsp olive oil
3 garlic cloves, finely sliced
100g (3½oz) green beans
3 tbsp flaked almonds, toasted

Using a sharp knife, score the drumstick flesh 2-3 times and put in a dish with the lemon zest, rosemary and olive oil. Toss to coat, then cover and chill in the fridge for up to 2 hours.

Cook the chicken on the barbecue (or under a preheated grill) for 20-25 minutes, turning until golden and cooked through.

Meanwhile, prepare the rice salad. Heat the oil in a large, heavy-based pan. Add the garlic and cook for 1-2 minutes, then add the green beans and toss in the garlicky oil until coated. Squeeze over the lemon juice, then cover and steam for 2-3 minutes until softened. Add the cooked rice and toss to combine. Transfer to a serving dish and scatter over the toasted flaked almonds. Serve with the grilled chicken.

From Tesco Realfood

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Chicken and tarragon brioche pies recipe

Photo: Chicken and tarragon brioche pies recipe

Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

200g 'Tesco Lighter' ready rolled shortcrust pastry
a little plain flour, for dusting
1 egg, beaten
2 large skinless chicken breasts, cut into strips
25ml olive oil
2 shallots, finely sliced
1tbsp tarragon, finely chopped
1tbsp dried tarragon, ground
salt
pepper

Roll the pastry out to 2cm thickness on a lightly floured surface and cut into 4 equal rounds with diameter of 10cm each. Reserve the left over pastry and gather into a ball.

Use to line the base and sides of 5cm metal ring moulds with a depth of 6-7cm. Carefully transfer to a lined baking tray, prick the bases and chill until needed.

Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the shallots for 4-5 minutes, stirring occasionally until softened. Add the chicken, ground tarragon and some seasoning and continue to cook for 6-8 minutes, stirring occasionally, until the chicken is just cooked.

Remove from the heat and lay the mixture out on a chopping board to cool. Roughly chop the chicken pieces once they have cooled a little and gather the mixture up into a mixing bowl. Add the chopped tarragon and mix well.

Pre-heat the oven to 190 degrees. Remove the pastry from the fridge and spoon into the cases, filling them all the way to the top. Roll the reserved pastry out on a lightly floured surface and cut 4 rounds that will act as lids for the pies. They should not overlap the pastry rim, rather, sit flush next to the pastry at the rim, to give an appearance similar to the top of a brioche bun.

Brush the tops with the beaten egg and bake in the oven for 25-30 minutes until the pastry is golden and cooked and the filling is hot. Remove and arrange on saucers before serving.

From Tesco Realfood
 
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Chicken, leek and tarragon pies recipe

Photo: Chicken, leek and tarragon pies recipe

Takes: 15mins to prepare and 30mins to cook
Serves: 12

Ingredients

10g (1⁄2oz) butter
200g (7oz) baby leeks, thinly sliced
150g (5oz) cold roast chicken, diced
4tbsp crème fraîche
2tsp grainy mustard
2tbsp chopped tarragon
750g ready-rolled all-butter puff pastry
1 egg yolk, beaten

Preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter in a large pan over a gentle heat. Add the leeks with a little seasoning and cook for 3 minutes or until softened. Remove from the heat and set aside to cool.

In a large bowl, mix the chicken, cooled leeks, crème fraîche, mustard and tarragon until well combined. Season the mixture and give everything another stir.

Unroll one pack of pastry and stamp out 12 discs using an 8cm (3 1/2in) pastry cutter. Place the cut discs on a baking tray lined with nonstick paper and chill while you prepare the other rounds.

Unroll the remaining pastry and stamp out another 12 rounds, this time using a 9cm (4in) pastry cutter (if necessary, roll out the pastry a little with a rolling pin to mzake it larger). Transfer to a baking tray lined with nonstick paper and chill for 10 minutes.

Meanwhile, remove the 8cm rounds from the fridge. Pile a heaped tablespoon of the filling mixture in the middle of each round, leaving a 1cm (1/2in) border. Brush the borders with the beaten yolk, then place the 9cm (4in) rounds over the filling and press down firmly to seal the edges, ensuring there is no air trapped. Crimp the edges with a fork, then chill for 10-15 minutes to firm up.

Brush the pies with the remaining yolk, then poke a small air hole in the centre of each. Bake for 20 minutes until puffed and golden. Remove from the oven and leave to cool on a wire rack, before transporting to your picnic.

From Tesco Realfood

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Buffalo Wings Recipe

Photo: Buffalo Wings Recipe

Total Time: 1 hr 55 min
Prep 15 min
Inactive 1 hr 0 min
Cook 40 min

Yield: 4 appetizer servings
Level: Easy

Ingredients

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Recipe courtesy Alton Brown, 2007
Show: Good Eats Episode: The Wing and I

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Buttermilk chicken with sweet potato mash recipe

Photo: Buttermilk chicken with sweet potato mash recipe

Coat marinated chicken in crisp herb crumbs and serve with golden mash and greens.

To Prep 0:20
To Cook 0:25
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 4
 
Ingredients

125ml (1/2 cup) buttermilk
1 tsp finely grated lemon rind
1 garlic clove, crushed
8 (about 500g) chicken tenderloins
700g sweet potato, peeled, coarsely chopped
60g (1 cup) panko breadcrumbs
2 tbs chopped fresh continental parsley
1 tbs olive oil
Steamed green vegetables, to serve

Method
 
Step 1
Combine buttermilk, lemon rind and garlic in a glass or ceramic dish. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavours. 
Step 2
Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain. Return to the pan. Mash until smooth. Cover to keep warm.
 
Step 3
Combine breadcrumbs and parsley on a plate. Drain chicken pieces, 1 at a time, from marinade. Press into breadcrumb mixture to evenly coat. Transfer to a lined baking tray.
 
Step 4
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through. Serve with the mash and vegetables.
 
Notes

Swap it: For a different flavour, swap the parsley for 1 chopped fresh oregano and 2 tsp grated lemon rind.

Why sweet potato?

Top source of several of the health-protecting carotenoids, including beta-carotene

Good source of vitamin C and dietary fibre
 
Nutrition

Energy 1695kJ    
Fat saturated 2.00g
Fat Total 9.00g    
Carbohydrate sugars -
Carbohydrate Total 36.00g    
Dietary Fibre 7.00g
Protein 39.00g    
Cholesterol -
Sodium -    

Australian Good Taste - April 2013 , Page 55
Recipe by Chrissy Free

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Italian-style chicken casserole recipe

Photo: Italian-style chicken casserole
Photography by John Paul Urizar

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

270g (1 1/3 cup) long-grain brown rice
1 x 1.4kg (size 14) whole chicken (Woolworths brand)
2 tbs olive oil
1 leek, pale section only, washed, thinly sliced crossways
1 x 400g can Italian diced tomatoes (Val Verde brand)
250ml (1 cup) chicken stock
1 x 175g pkt Italian chicken casserole recipe base (MasterFoods brand)
100g kalamata olives
1/4 cup firmly packed chopped fresh continental parsley
Salt & freshly ground black pepper

Method

Step 1
Cook rice in a saucepan of boiling water for 40 minutes. Set aside, covered, for 10 minutes. Use a fork to gently separate the grains.

Step 2
Meanwhile, rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut down either side of the backbone. Discard the backbone. Cut the breast in half, splitting the breastbone. Use a sharp knife to cut each side in half, between the thigh and breast. Cut the drumsticks from the thighs. Remove the wings from the breasts, then cut the breasts in half diagonally. You should have 10 chicken pieces in total.

Step 3
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken pieces, reheating the pan between batches.

Step 4
Heat remaining oil in the same pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until soft. Return the chicken to the pan along with the tomato, stock and Italian chicken casserole recipe base. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until the chicken is tender.

Step 5
Stir in the olives and parsley. Taste and season with salt and pepper. 6. Divide rice among plates and top with casserole. Serve immediately.

Notes

Tip 1: You can substitute mashed potato for the brown rice and shredded basil for the parsley, if desired. Tip 2: For an English-style casserole, omit the olives and add sliced carrot, celery and halved chat potatoes to the pan with the chicken in step 4.

Nutrition

Energy 2842kJ    
Fat saturated 10.00g
Fat Total 41.00g    
Carbohydrate sugars 6.00g
Carbohydrate Total 29.00g    
Dietary Fibre -
Protein 49.00g    
Cholesterol -
Sodium 1212.39mg    

All nutrition values are per serve.

Australian Good Taste - July 2003 , Page 96
Recipe by Kerrie Sun

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Herbed chicken thighs recipe

Photo: Herbed chicken thighs recipe
Photography by Chris Chen

To Prep 0:10
To Cook 0:30
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 8 

Ingredients

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

Method

Step 1
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.

Step 2
Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.

Step 3
Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.

Notes

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 thigh fillets
Thai Grilled Chicken with Sweet & Spicy Dipping Sauce
Oven-Fried Chicken
Roast chicken soup
Chicken and herb bake with tomatoes   
Salt and sage roast chicken with apple gravy

Save and Share Herbed chicken thighs recipe

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Roast chicken thigh fillets recipe

Photo: Roast chicken thigh fillets recipe
Photography by Jeremy Simons, Al Richardson & Andrew Young

Use these tasty roast chicken thighs as a base for some great family meals such as stir-fries, pastas and pies.

To Prep 0:05
To Cook 0:20
INGREDIENTS 2
DIFFICULTY EASY
MAKES 8

Ingredients

8 x 150g chicken thigh fillets
2 tablespoons olive oil

Method

Step 1
Preheat oven to 180°C/160°C fan-forced. Place chicken in a large roasting pan. Drizzle with oil. Toss to coat chicken in oil. Season with salt and pepper.

Step 2
Roast for 20 minutes or until chicken is cooked though. Allow to cool before refrigerating.

Super Food Ideas - August 2012 , Page 48
Recipe by Cathie Lonnie

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Thai Grilled Chicken with Sweet & Spicy Dipping Sauce
Oven-Fried Chicken
Roast chicken soup
Chicken and herb bake with tomatoes  
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers 

Save and Share Roast chicken thigh fillets recipe
 
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.