
Nutrition and extra info
Nutrition: per serving
- kcal789
- fat55g
- saturates19g
- carbs24g
- sugars5g
- fibre2g
- protein52g
- salt0.88g
Ingredients
- 8 chicken thighs, skin on
- 85g garlic & herb soft cheese
- 500g new potato, halved
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 medium tomatoes, halved
Tomato
toe-mart-ohA 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
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- olive oil, to drizzle
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
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.
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