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Rosemary Roasted Chicken Thighs Recipe - so simple and so scrumptious

Updated on July 17, 2012


Yesterday for Sunday lunch we had Roasted Lamb with all the trimmings, as usual there is no lamb left but also as usual there is a pile of vegetables, now I hate throwing food away, actually I hate throwing anything away, ask my husband he hates that I hoard everything away for a rainy day, must have been my frugal Scottish upbringing.

So what are we having for Monday's evening meal, it's Monday, I don't want to cook anything that needs any effort but it's cold and dreary and we need something warm and filling. This is no effort Roasted Chicken Thighs with sea salt and rosemary and it takes minutes to prepare.


Ingredients


6-8 Free Range Chicken Thighs

1 Organic Red Pepper, chopped into large pieces

1 or 2 small Organic Onions or a few Shallots, skinned and halved

Dried Rosemary

Sea Salt

Black Pepper

Your favourite Flavoured Olive Oil or Plain Olive Oil

Sunday's leftover vegetables



Flavoured Oil Tip:


I keep a bottle of my favourite olive oil and into it I have placed bayleaves, red chillis, garlic cloves and black peppercorns. I use this a lot and all you have to do is keep topping it up with fresh oil. It also saves time when you don't want to chop up chilli and crush garlic, you can just use this instead of plain oil.



Instructions


  • Pre-heat your oven to 180ºC / 350ºF / Gas Mark 4.
  • In a non-stick baking tray place your chicken thighs skin facing up, add some red pepper, the halved onions and any leftover vegetables/roasted potatoes.
  • Drizzle everything lightly with your favourite flavoured oil or plain olive oil.
  • Sprinkle with sea salt, freshly ground black pepper and as much Rosemary as you would like.
  • Pop it into the oven.


We love to have this with rice but since we had lefover vegetables this is what I did:

  • Grease a non-stick loaf tin
  • and add the different layers of vegetables
  • In a food processor place a slice of bread and blitz until you have breadcrumbs
  • Sprinkle over the vegetables
  • and dot sparingly with some butter
  • and popped into the oven on a low shelf underneath the chicken.


Now all you have to do is wait for 40-45 minutes - serve and enjoy!



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