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Chicken Thighs, Cherry Toms, Green Bean & Parmesan Salad |
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| Serves 4 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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Ingredients |
8 skin-on, bone-in chicken thighs
Olive oil
Salt
500g cherry tomatoes, halved
3 small garlic cloves, peeled & gently pressed, but left whole
(optional)
2 sprigs rosemary
1 head romaine lettuce, washed and broken into bits
300g green beans, trimmed, cut into short lengths and boiled
until tender
30g parmesan, grated or shaved
2 tsp red-wine vinegar
1 tsp Dijon mustard
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Adapted from Rachel Roddy
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Rub the chicken thighs with
olive oil and salt, then arrange them skin side up in a
single layer in a large baking dish. Toss the halved
cherry tomatoes and garlic with two tablespoons of olive
oil and some salt, then tip them on top of the chicken and
push the mix into the gaps between the thighs.
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Lay a couple of sprigs of
rosemary over the top, then bake, uncovered, at 180C (160C
fan)/350F/gas 4 for 45-50 minutes, until the chicken is
well browned on top and cooked through.
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Meanwhile, make the salad by
tossing the lettuce with the cooked beans, parmesan and a
dressing made from four tablespoons of olive oil, the
red-wine vinegar and mustard.
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