Roasted Thighs with Herby Mash
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken thigh
- 2 Tbsps olive oil
- For the mash
- 4 ¼ cups floury potatoes (peeled and cut into chunks)
- ¼ cup butter
- ⅜ cup milk
- ½ bunch parsley (finely chopped)
- ½ bunch Chives (finely chopped)
- For the sauce
- 0.333 cup Raspberry vinegar (or red wine vinegar)
- 1 Tbsp superfine caster sugar
- 0.333 cup Raspberries
Product recommendation
Suggested variation:
Chicken with Blackberry Vinegar Sauce
The sauce works equally well with fresh blackberries in autumn.
Preparation steps
1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Roast the chicken thighs in a little oil and seasoning for 25-30 minutes until crisp and golden. If the skin is not quite crisp, set under a hot grill until brown. Remove and keep warm.
3.
Meanwhile, cook the potatoes in boiling salted water until tender - about 15-20 minutes. Drain and dry thoroughly. Mash the potatoes with butter, a little milk, seasoning and herbs, until smooth.
4.
Heat the vinegar in a small pan and dissolve the sugar. Add the raspberries and cook for about 10 minutes over a low heat until reduced to a syrupy consistency. Whiz in a blender and then pass through a sieve to remove any seeds. Reheat gently with a little salt.
5.
Serve the chicken sprinkled with a little sea salt and drizzled with the sauce, with the herby mashed potato to one side.
