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

More Chicken Recipes:

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

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.