- 8 chicken thigh, skin on
- 85g garlic & herb soft cheese
- 500g new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 medium tomato, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 garlic clove, crushed
- large pinch caster sugar
- 6 thyme sprigs, leaves stripped from 4
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- olive oil, to drizzle
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 200C/180C fan/gas 6. Carefully lift the skin on the chicken thighs and spread the soft cheese between the skin and flesh. Sit the chicken in a roasting tin, skin-side up, and surround with the potatoes and halved tomatoes, cut-side up.
Scatter the tomatoes with the garlic and a light sprinkling of sugar (this helps to bring out their natural sweetness). Scatter the thyme leaves and sprigs over the tin, season and drizzle with oil. Roast for 45 mins until the chicken and potatoes are cooked through with crisp, golden skin.
Use up your soft cheese
Cheese & onion bagel: Mix 2 tbsp garlic & herb soft cheese with 1 finely chopped spring onion and a few toasted pine nuts. Spread over a toasted bagel and top with sliced tomato. Instant creamy pasta sauce: Stir a few tbsps garlic & herb soft cheese into tomato passata, then toss with pasta for a really quick after-work supper.