recipes
Variety of roasted chicken breast and thighs
Ingredients
- 8 pieces boneless chicken breast and thighs
- Fresh seasoning
- Olive oil
- Silver foil
Variety 1- Leek, pancetta and mushroom
- 1 sliced leek
- 2 garlic cloves (whole)
- 4 slices pancetta
- 100g mushrooms
- Fresh thyme
- White wine
Variety 2- Spicy marinade with sweet potatoes
- 1 sweet potato, peeled and chopped
- Turmeric
- Cumin
- Fresh coriander
- Fresh ginger
- Lemon zest and lemon slices
- ½ tsp harissa paste
Variety 3- Zucchini, aubergine, cherry tomatoes and olive
- 1 diced zucchini
- 1 diced aubergine
- 2 cloves garlic
- Handful cherry tomatoes
- Handful olives
- Few rosemary springs
- ½ tsp dried oregano
Variety 4- Chorizo, chick peas, kidney beans and bell peppers
- 1 small chorizo sausage cut in thick slices
- 1 colored pepper chopped
- 1 can kidney beans drained
- 1 can chick peas drained
- 2 tbsp barbecue sauce
- 1 orange, zested and sliced
Method
Take the roll of the silver foil and cut 4 large square pieces. Fold the foil to form 4 small dishes and put them onto a roasting dish. Allow 2 pieces of chicken for every variety and put them into 4 separate bowls. Wrap 2 pieces of the chicken with the pancetta for the pancetta, leek and mushrooms variety. Add all the ingredients for each variety to the bowls, mix with the chicken breast/thighs with a splash of olive oil and seasoning. Transfer each variety into the mini foil dishes prepared earlier, making sure the chicken is on top of the ingredients. Bake the chicken dishes in a hot oven for approx 25 to 30 minutes.
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