Roasted chicken thighs with cheese
Ingredients
- 500 g chicken thighs
- 70 g cucumber
- 50 g radish
- 35 g lettuce
- 10 g dill
- 5 g chives
- Semi-hard cheese
- Olive oil
- Thyme leaves
- Chicken spice mix
- Rosemary sprigs
- Salt
- Pepper
Preparation video
Line a baking tray with baking paper, pour a little olive oil on top and spread the thyme leaves all over the base. Then place the chicken thighs, sprinkle with salt and chicken seasoning and rub a little into the meat, do the same with the other side. Then add a few sprigs of rosemary and roast at 180 C for 30 minutes.
While the chicken is in the oven, prepare the salad. In a medium-sized bowl, tear the lettuce leaves into large pieces with your hands, add the sliced radishes, chopped dill, finely chopped chives and sliced cucumber. Pour olive oil over everything, season with salt and pepper and mix.
When the chicken has roasted for 30 minutes, remove from the oven, sprinkle with grated cheese, and return to the oven for 10 minutes.
To serve, arrange the salad on a plate and top with the chicken thighs.
Preparation
Line a baking tray with baking paper, pour a little olive oil on top and spread the thyme leaves all over the base. Then place the chicken thighs, sprinkle with salt and chicken seasoning and rub a little into the meat, do the same with the other side. Then add a few sprigs of rosemary and roast at 180 C for 30 minutes.
While the chicken is in the oven, prepare the salad. In a medium-sized bowl, tear the lettuce leaves into large pieces with your hands, add the sliced radishes, chopped dill, finely chopped chives and sliced cucumber. Pour olive oil over everything, season with salt and pepper and mix.
When the chicken has roasted for 30 minutes, remove from the oven, sprinkle with grated cheese, and return to the oven for 10 minutes.
To serve, arrange the salad on a plate and top with the chicken thighs.
Roasted chicken thighs with cheese
Ingredients
- 500 g chicken thighs
- 70 g cucumber
- 50 g radish
- 35 g lettuce
- 10 g dill
- 5 g chives
- Semi-hard cheese
- Olive oil
- Thyme leaves
- Chicken spice mix
- Rosemary sprigs
- Salt
- Pepper
Preparation
Line a baking tray with baking paper, pour a little olive oil on top and spread the thyme leaves all over the base. Then place the chicken thighs, sprinkle with salt and chicken seasoning and rub a little into the meat, do the same with the other side. Then add a few sprigs of rosemary and roast at 180 C for 30 minutes.
While the chicken is in the oven, prepare the salad. In a medium-sized bowl, tear the lettuce leaves into large pieces with your hands, add the sliced radishes, chopped dill, finely chopped chives and sliced cucumber. Pour olive oil over everything, season with salt and pepper and mix.
When the chicken has roasted for 30 minutes, remove from the oven, sprinkle with grated cheese, and return to the oven for 10 minutes.
To serve, arrange the salad on a plate and top with the chicken thighs.
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