Holly Willoughby shares her quick and easy weekday roast chicken recipe
The recipe is perfect for a family of four
(Serves 4, 2 adults 2 young kids)
YOU NEED:
- 550g baby new potatoes (unpeeled)
- 1 large onion, peeled and cut into thick wedges
- 1 tbsp olive oil
- 1 tsp dried thyme
- 20g unsalted butter, softened
- 6 chicken thighs on bone (skin on)
- 3 garlic cloves (unpeeled)
- 12 cherry tomatoes
- Juice of 1 lemon, plus extra if needed
- 4 tbsp thick plain full-fat live yoghurt
- 1 tbsp mayonnaise
Holly shares one of the recipes from her new book
METHOD: Preheat the oven to 200C/400F/Gas 6. Put the potatoes and onion in a large bowl with the olive oil and toss until coated. Tip into a large roasting tin – you may need two tins as you want the skin on the potatoes and chicken crisp up.
Mix the thyme into the butter and dot over the top of each chicken thigh. Place the thighs in the tin with the potatoes, onion and garlic cloves, and roast for 20 minutes.
Remove the tin from the oven and take out the garlic if tender. Place the tomatoes around the potatoes and squeeze over the lemon juice. Return the tin to the oven to roast for another 25 minutes or until the chicken is cooked through and the potatoes are tender and crisp.
Meanwhile, squeeze the garlic cloves out of their papery skin and mash with the back of a fork. Stir the garlic into the yoghurt and mayonnaise, adding a splash of water or lemon juice to loosen.
Serve the chicken roast with a spoonful of the yoghurt sauce by the side.
Truly Scrumptious Baby: My complete feeding and weaning plan for 6 months and beyond, by Holly Willoughby (HarperCollins) £16.99, out on Thursday.
