Roast Chicken Thighs & Vegetables

app.ckbk.com

A quick, flavorful chicken recipe with minimal effort. If you have time to marinate the chicken overnight, the flavor will benefit. For a strong dose of umami, use an umamiflavored salt; it will give this a whole new dimension of taste.

subheading: FOR THE CHICKEN:

4 chicken thighs (total weight about 2 lb [910 g]), bone-in and skin left on

subheading: FOR THE MARINADE:

2 garlic cloves, peeled

One 1 in [2.5 cm] piece fresh ginger, peeled

2 Tbsp white vinegar

2 Tbsp Worcestershire sauce

2 Tbsp extra-virgin olive oil

1 tsp Fine sea salt

½ tsp black peppercorns

subheading: FOR THE ROASTED VEGETABLES:

1 lb [455 g] new potatoes

8 oz [230 g] sliced mushrooms

1 cup [120 g] fresh or frozen peas (no need to thaw)

1 Tbsp extra-virgin olive oil

½ tsp coarsely ground black pepper

Fine sea salt

subheading: FOR GARNISH:

2 Tbsp chopped chives

1 fresh green or red chilli such as bird’s eye chillies, thinly sliced

Directions at app.ckbk.com

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