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Ingredients
Method
- 8 chicken thighs, bone in, skin on
- 500g new potatoes, halved
- 40g butter
- 2 tbsp olive oil
- 2 sprigs thyme
- 3 cloves garlic, crushed
- Sea salt and cracked pepper
- Preheat oven to 200 degrees. Rub chicken thighs with olive oil, salt and pepper, and roast for 30 to 35 minutes until golden and cooked through.
- Meanwhile, boil new potatoes for 12 to 15 minutes until tender, then drain.
- Toss hot potatoes with butter, garlic and thyme until coated, and serve alongside the roast chicken thighs.
50 mins
4 serving
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