A lovely roasting tin only dish from Diana Henry .
Ingredients
- 8 chicken thighs bone in and skin on
- 350 g baby waxy potatoes halved but not peeled
- 1 head cauliflower broken into good-sized florets
- 2 medium onions peeled and cut into wedges
- 8 sprigs thyme
- 4 tbsp extra virgin olive oil
- 30 g Parmesan cheese freshly grated
Servings:
Instructions
- Preheat the oven to 200C/180C fan/Gas 6.
- Put the chicken, potatoes, cauliflower and onions into a roasting tin (the tin should be large enough for everything to lie in a single layer, otherwise the chicken and vegetables will sweat instead of roasting).
- Add the thyme (tear it roughly and throw it in), olive oil and some seasoning. Toss all this around with your hands.
- The chicken should finish with the skin-side facing up. Sprinkle a little flaked sea salt over each piece of chicken – this will help the skin to crisp.
- Roast for 35 minutes, tossing occasionally – you have to ensure that the cauliflower gets golden all over, not just on one side. Sprinkle with the Parmesan, then toss to combine and roast for another 10 minutes.
- The chicken and potatoes should be cooked through, the onions slightly scorched at the tips and the surface of everything golden.
Share this Recipe
Powered byWP Ultimate Recipe