This is great for when I get home tired and hungry. So quick and easy – you literally throw everything you want with your chicken into a roasting tray, pop it into a hot oven for 20 minutes, and there you go. Easy and delicious. Don’t forget you could always replace the chicken thighs with a piece of fish, if you want a change.
- 1–2 chicken thighs
- 2 garlic cloves, peeled
- 1/2 red onion, peeled, halved and sliced
- 1 tomato, cut into wedges
- 2 tablespoons olive oil
- large sprig rosemary
- basil leaves, to serve (optional)
Preheat the oven to 200°C. Put the chicken thighs, garlic, onion and tomato in a roasting tray.
Drizzle with the olive oil and sprinkle with a pinch of salt.
Add a sprig of rosemary and roast in the oven for 20 minutes until the chicken is cooked. Check that the chicken is cooked properly by cutting it open at the thickest point to make sure there is no sign of pink.
Tip onto a plate, add some basil, if you have it, and serve. You could also serve this dish with pasta or rice.
Recipe taken from From Pasta to Pancakes by Tiffany Goodall
Whilst at university, Tiffany wrote From Pasta to Pancakes with a student budget firmly in mind. It covers key basic skills such as how to cook pasta, pizza, pancakes, couscous, rice, bake a jacket potato, each with dozens of variations and moves on to explain how to whip up delicious breakfasts, filling lunches, proper dinners and delicious treats. With recipes ranging from Minestrone Soup to perfect Roast Chicken, from Spanish Omelette to Thai Green Curry, and from Chocolate Brownies to Vodka Watermelon, these recipes will set young adults up for a lifetime of enjoyable cooking.
You can purchase From Pasta to Pancakes at cooked.com.
Published by Quadrille Publishing.