Thursday, 10 November 2016
Cheap as chips roast chicken
I made the veg just that little bit nicer by simmering in a little stock and garlic.
1. Cut the potatoes into wedges and roast in olive oil for about 40 minutes.
2. Put the chicken thighs in an oven dish, season with salt and pepper, and a spritz of lemon juice, drizzle with olive oil and stick in the oven with the potatoes.
3. In a little olive oil gently fry chopped leek, add crushed garlic.
4. Add chopped carrot to the leek with about half a cup of stock, and simmer gently. After about 10 minutes add shredded cabbage.
5. Serve, scoff