My thighs were small and my potatoes were thick, next time I will address this balance as the wedges were a not cooked enough. Good flavour though and excellent crispy chicken skin.
Ingredients
For the stuffing
6 cloves garlic, crushed
3 red chillies, diced
2 jalapeño peppers, diced
1tbsp coriander leaf
3 tbsp olive oil
1 tbsp lemon juice
0.5 tsp ground cumin
0.5 tsp salt
0.25 tsp black pepper
For the traybake
8 bone-in, skin-on chicken thighs
1.5 tsp salt
1 tbsp olive oil
450 g potatoes (about 3 medium), cut into wedges
Pinch of salt & pepper
Method
Pat the chicken thighs dry with kitchen roll.
Sprinkle all over with salt and rub with the olive oil.
Refrigerate for at least 30 minutes, up to overnight.
Preheat the oven to 220°C.
Mix the stuffing ingredients in a bowl.
Gently loosen the skin from the thigh meat with your fingers to make a pocket, making sure the skin is still connected to the meat.
Place the stuffing in the pocket between the skin and the meat, pulling the skin so it covers the chicken and stuffing.
Put the potato wedges in a roasting pan and sprinkle lightly with salt.
Nestle the thighs between the potato wedges and use any drippings or remaining oil to rub on the potato wedges.
Top with a pinch of pepper.
Roast until the meat is cooked through and the potatoes browned, 45 mins to 1 hour.
Rest for 5 minutes.
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