Roasted Thighs with Herby Mash
8,1 / 10
- 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)
Suggested variation: Chicken with Blackberry Vinegar Sauce The sauce works equally well with fresh blackberries in autumn.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
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.
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.
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.
Serve the chicken sprinkled with a little sea salt and drizzled with the sauce, with the herby mashed potato to one side.