Quick Roast Chicken, Skin On Mash & Sugar Snaps

This fairly quick and straightforward recipe might seem a little plain but Rupert is happy to eat this up with no sauces, as the chicken is juicy and the potatoes are buttery. This is a good, simple, wholesome meal (hardly a recipe really) but worth having in your back pocket…

• Pre heat oven to 200c fan

• Put a pack of chicken thighs into a large baking dish, season and bake in the hot oven for about 30 mins (I'll use
the extra cooked chicken for salads or maybe a chicken pie)

• Meanwhile chop a potato into small squares (leaving the skin on to keep all the goodness that is near the skin of the potato) and put into a saucepan of water, put on a high heat, bring to the boil and keep them simmering until the chicken is cooked

• About 5 minutes before the chicken is ready, put sugar snap peas into a metal sieve and sit over the simmering potatoes to cook

• When the sugar snaps are done, drain shake the sieve over the sink to remove any excess water and get them onto a plate to start cooling down

• Using the same sieve, drain the potatoes, return to the pan and mash with a generous knob of butter then put onto the serving plate

• Finally remove the chicken from the oven, slice one thigh per child, add to the plate and serve it up!

2 thoughts on “Quick Roast Chicken, Skin On Mash & Sugar Snaps

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