Mixed herb chicken with potatoes and roasted garlic dressing


  • 6 garlic cloves, unpeeled
  • 60g butter, softened
  • 1/3 cup coarsely chopped parsely
  • 1 tbs chopped thyme
  • 1 tsp lemon rind
  • 8 chicken thigh cutlets
  • 4 medium desiree potatoes, unpeeled, thickly sliced
  • 1/2 cup olive oil
  • salt and pepper
  • 2 medium capsicums, chopped
  • 2 tbs balsamic vinegar
  • 1 tbs wholegrain mustard
  • baby spinach leaves to serve


  1. Preheat oven to 190 degrees. Roast garlic in a pan for 10 minutes. Remove from oven.
  2. Combine butter, 1 tbs of parsely, thyme and lemon rind in a small bowl. Press a little of the herb butter beneath the skin of the thigh cutlets.
  3. Add potato and chicken to a pan, drizzle with oil and cook for 30 minutes.
  4. Roast capsicum for 15 minutes until all is cooked.
  5. Squeeze garlic flesh into a bowl, add remaining oil vinegar and mustard, whisk until combined. Serves 4.

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