Tuesday, July 7, 2015

Chicken & Spuds a’la Hobbs

My beautiful friend Shellee Hobbs gave me this recipe, it’s easy and delicious.
It doesn’t take too much effort & is such a hearty winter warmer or dinner party hit that feels like you went to So Much Trouble!

6-8 chicken thighs, skin on
3 red capsicums
5 red onions
2 heads of garlic, separated & skin on
Dried & fresh thyme

Marinate chicken in a few teaspoons of dried thyme, olive oil, salt flakes & pepper
(I use a large ziplock bag to smoosh all the ingredients together to coat the chicken)

Part boil the spuds till they start to split.
Chop up capsicums & onions into wedges.
Drain spuds & once cool enough to squish with your hands, throw in a bit of butter & salt.

Place spuds in a roasting pan, chuck in capsicum, onion & garlic.
Drizzle with oil and place chicken & fresh thyme on top.

Bake at 200 degrees for an hour, drizzling pan juices over the top halfway through.
Serve with steamed greens & enjoy!

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