Monday, 15 August 2011
Easy Chicken Lunch
When I am not working and at home, I have several lunches that I frequently make and this is one of them. I just love roasting chicken that has been covered in olive oil, salt and pepper rubbed into the skin and then roasted.
2 chicken thighs
extra virgin olive oil
salt and pepper
bag of rocket, spinach and watercress salad leaves (most of the big supermarkets stock this mix of salad leaves – but if they don't any strong tasting mixed salad leaves will do)
serves 1 (just haha)
Rub the extra virgin olive oil onto the skin of the chicken thighs and then add salt and pepper to them.
Cook the thighs in a preheated oven at 180C for about 30 minutes. It depends on the size of the thighs and your oven, but to ensure they are cooked, put a sharp knife into the thighs and press and if they run clear (no blood) then they are cooked.
Put the salad leaves onto a plate and place the cooked chicken thighs on to the leaves. The juices from the chicken will wilt the salad leaves and add a wonderful flavour. I find the strong flavour of the leaves do not lose any intensity as they gently cook under the chicken.