Mediterranean Roasted Chicken Thigh Cutlets with Smashed Potatoes
Serves: 4
Time: Approx 65 minutes
If you haven’t heard of a chicken thigh cutlet before that is because they are ridiculously hard to find, but coles have just started to sell them which I am super pumped about (sorry Woolworths will send you normal thighs). The thigh cutlet is the thigh with the bone still in and the skin still on which might not sound that different but trust me both of these factors make for a much tastier and heaps juicier piece of chicken, and that is why this is my favourite cut. I got a touch carried away with the quantity so this is a generous meal, tonight I was cooking for friends so we did a little indulging and had smashed potatoes which are always the show stealer so go crazy and enjoy.
Lunch Tomorrow
I will bet that there will be no potatoes left but you will have plenty of chicken and veg left over when just two.
What you'll need
6 chicken thigh cutlets (bone in skin on)
1 kg bag of new baby potatoes
1 large eggplant
1 zucchini
1 red onion
6 cloves of garlic
1/2 a packet of fresh oregano
1 packet of baby vine tomatoes
100g of large sicilian olives
From the pantry
olive oil
salt and pepper
Prep and Cook
Preheat the oven to 200c fan forced
Cook Spuds
empty the whole bag of baby potatoes into a large pot and completely cover with water and a good pinch of salt. Place on a high heat and bring up to the boil.
Boil for 20 minutes until soft. You want the potatoes to be so soft that the skins are starting to split. (while the potatoes are cooking start the veg and chicken).
Drain the spuds and line a large flat oven tray with baking paper. Use a slotted spoon or spatula to squash the potatoes flat so that they split/blow out at the sides. Drizzle generously with olive oil and sprinkle with sea salt flakes and cracked pepper.
Place in the oven to cook for 45 minutes.
Cook Till Crispy
Because you have a bone in the chicken and liquid from the juice of the meat and veg surrounding the chicken you have the grace of being able to cook your cutlets longer without the stress of drying them out, so if your skin isn't crispy but the times up don't stress, not all ovens cook the same so leave the dish in till you have lovely crispy skin.
The same goes for your spuds you want crunch on these tatties so have a taster and if these tatties aren't delivering in the crunch factor but look well oiled then just keep cooking till golden and delicious, if your spuds look dry give them a little oil love.
Roast Chicken
Slice the eggplant up into nice large wedges and toss with salt.
Peel the garlic and squash under the palm of your hand.
Peel the onion and cut into half then each half into 6-8 segments.
Wash and roughly chop the oregano removing any large woody bits.
Combine everything together in a bowl along with the tomatoes and olives and toss generously in oil and salt and pepper, then scatter across a large roasting tray.
Remove the chicken from the packaging and season both sides generously with salt then just the meat with pepper.
Place the chicken around/on top of the veggies and give it a little wiggle so that your chicken sits flush on the tray. As the chicken and veggies cook the juices will start to surround the chicken and this helps with the flavour and keeping the meat lovely and juicy.
Place in the oven above the potatoes and cook for 45 minutes.
Cook Asparagus
Cut the woody ends off the asparagus toss with a little oil and sprinkle with salt and pepper, scatter over an oven tray lined with paper then when your chicken and spuds are out whack in for a quick 5 minutes.
Lunch Tomorrow
When the recipe has enough for four, then lunch for tomorrow is super easy just make up the xtra’s as you go and hey presto your all sorted for the day.