Roast Chicken Thighs and Roasted Vegetables
I like the flavours of this dish, but I love that I can prepare it beforehand, and then just chuck it into the oven and do nothing until it's ready to come out.
I normally marinade the veg in some olive oil, black pepper and garlic.
Sometimes I use herbs. It all depends what I have in, or what I feel like.
In the roasting dish (above), along with the chicken thighs, I have peppers, red onions, carrots, tomatoes and new potatoes. I par boiled the potatoes. I'd recommend this. Sprinkled on the top I have sprigs of thyme.
Underneath the skin of the chicken thighs, I have a blob of cream cheese with garlic and herbs. It's worth it.
I normally have creamed potatoes with it too, and one of the best discoveries I've ever made is that you can cook and cream potatoes ahead of time, and reheat them. They are delicious. Cream the potatoes with plenty butter and milk/cream. When you've spooned the creamy potatoes into an oven-proof dish, brush the top with egg and milk. This can be cooled and refrigerated for up to 24 hours. They take about 25 minutes to re-heat in a hot oven, and, as I say, the texture is lovely.
So, all in all, this is a winner.
Tonight, two of my cousins were visiting. My cousins are both married in Edinburgh, so it was so lovely to see them here. We had this for dinner, and for dessert, we had Baked Alaska.
Baked Alaska is such an easy dessert to throw together, but a lovely end to a meal.