Roasted Thighs with Herby Mash

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Roasted Thighs with Herby Mash
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Health Score:
8,1 / 10
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
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
How healthy are the main ingredients?
potatoRaspberryolive oilparsleyChives
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.
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