Crispy chicken thighs

Merrilees Parker

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4

8 small Freedom Food labelledboneless chicken thighs, skin on
1 tbsp light olive oil
1 tsp dried oregano

for the salad:

1 unwaxed lemon, zest and juice
2 tbsp sun-dried tomatoes, very finely chopped
6 tbsp extra virgin olive oil
1 tbsp baby capers
1 tbsp cornichons (baby gherkins), finely chopped
flat-leaf parsley, large handful, leaves chopped
sea salt and ground black pepper

buttered baby potatoes with chives and wilted spinach, to serve

Method:

Heat a large heavy-based frying pan with the olive oil. Season the chicken and sprinkle with oregano. Place skin side down and cook on a medium heat for approximately 20 minutes. Do not touch or turn during this cooking time.

Meanwhile start to make the salad. Mix the lemon juice and zest with the sun-dried tomatoes. Whisk in the olive oil, add the capers and cornichons, season to taste and put aside.

After 20 minutes or so turn the chicken over, it should be crispy and virtually cooked through. Cook on the other side for about 1-2 minutes until cooked.

Allow the chicken to rest for a couple of minutes, whilst you complete the salad by adding the chopped parsley.

Place two pieces of chicken onto each plate with a pile of the salad on top and a generous helping of potatoes and wilted spinach on the side.