I find cooking and eating with boys can be tricky because they often want rich French/English food (I am thinking of one boy in particular) and this doesn’t really tally with my efforts to be healthy-ish during the week. These chicken thighs with roasted new potatoes and broc are a great compromise! It’s a delicious summery number which you don’t need to feel guilty eating, doesn’t slip you 1000 calories in a mouthful but tickles the taste buds and satisfies the larger appetites too!
For 3 people you need:
- 6 chicken thighs bone in and skin on
- few sprigs of fresh thyme
- 1 lemon cut into wedges
- 1 tbsp of half fat creme fraiche
- 1 onion
- new potatoes
- bulb of garlic
- 3 sprigs of rosemary
- olive oil
I know I say it a lot, but food needs fire so get your oven on to 190 degrees and let her heat up. Grab your new potatoes and cut them in half. Chuck over a decent glug of olive oil, salt and pepper and throw in the rosemary too. Grab your bulb of garlic and cut off the top, exposing the flesh of all the cloves but keep the bulb whole. Whack this in the baking tray too, give it all a shake and bung in the oven to roast for about 1 hour.
Next attend to your chicken thighs. Dice the onion finely and chuck in the bottom of a casserole dish with about a tablespoon of water. Lay the thighs on top and then add plenty of salt and pepper. Squeeze over all the lemon juice and then tuck the wedges in and amongst the chicken. Sprinkle over all the thyme and then drizzle some olive oil over the top. Into the oven they go for 40 mins or until the chick is cooked and the skins are crispy. Meanwhile cook your broccoli either by steaming for just over 5 mins or boiling.
Bring the chicken out of the oven and remove the lemon. Stir through the tbsp of creme fraiche in to the lemony chicken juices.
Serve with the crispy and moreish roasted new potatoes, whole garlic cloves and broccoli. Spoon over the delish sauce and settle down to a happy weeknight supper.