Lemony Herb Garlic Chicken with Warm Spinach, Potato & Red Onion Salad

I have made a similar dish before but this one was improved by the addition of spinach so it became a warm salad on which to place your chicken pieces.  The combination of herbs, lemon and garlic is so wonderful the aroma was heavenly as it was baking in the oven…  The addition of the white wine and tabasco sauce to the spinach and potatoes also gives it a lovely tang…

Obviously you can choose whatever herbs you have in the fridge at the time and certainly add whatever vegetables you wish to this dish.  I love it because it’s just so quick to shove everything in one big roasting dish and walk away for an hour or so knowing this works ever time regardless of what you throw in!

Garlic Herb Chicken

Garlic Herb Chicken 2

Garlic Herb Chicken 3

 

Ingredients:

6 large skinless chicken thighs

Zest of one large lemon

Juice of one large lemon

½ cup fresh parsley roughly chopped

½ cup fresh coriander roughly chopped

Small bunch of fresh Thyme leaves picked

1 large red onion sliced into eighths

4 large cloves of garlic grated

Lug of good olive oil

Salt & pepper to taste

10 baby potatoes

I bag washed baby spinach

splash of white wine

couple of tablespoons of tabasco sauce

 

Method:

Trim the chicken thighs of visible fat and place in a large bowl

Add in the lemon juice, zest, chopped herbs, garlic, salt & pepper and olive oil

Massage the mixture thoroughly into the chicken

Cover the bowl and marinate in the fridge for a couple of hours or over night

Tip the chicken into a large baking tray and arrange in a single layer

Roll the baby potatoes and red onion gently in the bowl the chicken was marinating in to coat them in some of the oil and herbs

Place the potatoes and onion in between the chicken thighs at intervals

Roast in a 180c fan-forced oven for about an hour turning occasionally until cooked though and browned

Remove from oven and take out the chicken pieces and throw in the bag of spinach with the remaining potato and onion and gently stir.

Add in the white wine and tabasco

Cover with a tea towel for 5 minutes or so until the spinach is wilted then mix it all together thoroughly

Serve the chicken pieces on top of the warm salad

 

 

Bon Appetit!   🙂

 

 

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