Ingredients:
16 (about 200g each) chicken thigh cutlets, skin on
2 tbs coarsely chopped fresh marjoram
1 tbs coarsely chopped fresh rosemary
1 tbs coarsely chopped fresh thyme
Salt & freshly ground black pepper
2 tbs olive oil
Mixed lettuce leaves, to serve
16 (about 200g each) chicken thigh cutlets, skin on
2 tbs coarsely chopped fresh marjoram
1 tbs coarsely chopped fresh rosemary
1 tbs coarsely chopped fresh thyme
Salt & freshly ground black pepper
2 tbs olive oil
Mixed lettuce leaves, to serve
Method:
Step 1: Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.
Step 2: Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.
Step 3: Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.
Step 1: Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.
Step 2: Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.
Step 3: Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.
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