AUSTRALIAN NATURAL CHICKEN THIGH FILLETS (SKINLESS & BONELESS, 400G)
Preparation Time: 30 mins / Cook Time: 60 mins / Serving: 4
1 x Australian natural Chicken Thigh Fillets (Skinless & Boneless & Boneless, 400g)
500g baby potatoes, thickly sliced
2 peppers (1 red, 1 yellow), thickly sliced
200g cherry tomatoes
handful of coriander leaves, chopped
buttered corn on the cob, to serve
For the marinade
1½ tsp smoked paprika
25g light brown soft sugar
1 lime, zested and juiced
1 tsp dried chilli flakes (use less if you prefer less heat)
2 garlic cloves, chopped
4 tbsp olive oil
½ bunch of fresh oregano, leaves picked or 1 tbsp dried oregano
1 red chilli deseeded and chopped
1 tbsp red wine or port
1. Pound all the marinade ingredients together with 1 tsp salt using a large pestle & mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl & coat in the marinade. Cover & chill for at least 1 hr or up to 24 hrs.
2. Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade & potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
3. Remove the tin from the oven & mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin & turn the drumsticks. Nestle the cherry tomatoes in among the chicken & roast for another 20-25 mins until the chicken is cooked through, the skin is crisp & the vegetables are nicely roasted. Scatter with the coriander & some flaky sea salt, if you like, & serve straight from the tin with the buttered corn on the side.