Thursday, May 14, 2015

Baked chicken thighs...

I love recipes that can be prepped ahead of time...

This is a super easy recipe from Matt Preston's book for Marnie's taut chicken thigh bake (recipe here) ...
Bang all the ingredients into a ziplock bag and let them sit for an hour or two (I only had one hour!). I just trimmed the fatty bits off the thigh fillets and left them whole.

This is a great recipe to get ready at lunch time or when the kids get home from school then whack it in the oven and 45 minutes later is ready.

Sticky, tender fillets (economical) and full of flavour! I baked some potato and sweet potato chunks (seasoned with my favourite spice mix) in the oven (they need a bit more time to cook so throw them in 45 minutes before you want to eat).

I think we had our coldest autumn day today (late arvo 8C) but I still made a small fresh green salad. Just lettuce mix, tomato, cucumber, olives and cranberries. I am missing mangoes which are now out of season. Boo! I can get about 3 salads out of a leb cucumber and half a tomato goes a long way too!

Gus will have the leftover chicken and salad in a wrap for lunch and I'm going to eat the last of that lasagne! Yum!

Another windy, chillingly cold, bleak day here. We have set our reverse cycle air con to come on at 6.15 then off at 7am so its warm when we get up.

What are you up to today?

Cheers - Joolz xx


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