Potatoes and roast thyme chicken
Serves: 4
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Directions
- Preheat the oven to 180°C.
- Place all the ingredients in a large zip lock bag and shake until the chicken pieces are well coated.
- Tilt into a roasting tray and bake, moving the chicken and potatoes around until cooked through and golden, for about 45 – 60 minutes.
- Serve the potatoes and chicken with steamed beans, tomato, and onion sambal.
Ingredients
- 6 Mixed chicken pieces such as (drumsticks and thighs), skin removed, optional
- 500 g Baby potatoes, skin on and halved
- 250 g Button mushrooms, halved
- 200 ml Plain yoghurt
- 15 ml Fresh thyme, leaves only
- 15 ml Olive oil
- 1 pinch Salt and pepper, to taste