Baked chicken thigh cutlets and vegetables
I love all-in-one dishes, especially when the vegetables soak up the flavor of the chicken. I love nibbling on the veggies, they make a healthy and low-calorie snack.
This recipe is a one-pan meal, perfect for a classic family lunch or supper. You can even serve it on special occasions.
Makes 4-5 servings
8 boneless skinless chicken thigh cutlets, halved
1/3 cup olive oil
1 tsp chicken spice
1 Tbsp chicken bouillon
Ground black pepper
A bag of small potatoes
4 cloves of garlic
1. Season the chicken and set aside for one hour.
2. Preheat an oven to 220°C. Cut the potatoes in half and arrange on a sheet of greased parchment paper. Drizzle with a bit of oil, sprinkle with some salt and bake for 20 minutes until the potatoes are slightly golden.
3. Roughly chop the tomatoes and onion and sprinkle over the potatoes with a bit of salt and bake for 20 more minutes at 180°C.
4. Heat a pan with 3 Tbsp of oil and sauté the chicken for around two minutes on each side. Place on top of the vegetables in the oven, cover with tin foil and bake for another half an hour.
Good to know…
You can parboil the potatoes by bringing a pot of water to a boil with a teaspoon of salt and cook the potatoes for 10-15 minutes until they are tender but not fall-apart soft. Then you can skip the first step. You can substitute 4 regular potatoes cut into thick wedges, which will shorten the cooking time in water by 7-8 minutes.
It’s important to check that the potatoes are almost soft before you put the chicken in the oven.
You don’t have to sauté the chicken beforehand.