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This simple one-tray chicken dinner combines garlic, thyme and Parmesan for plenty of flavour, with sugar snap peas adding a fresh, crunchy vegetable side.
Meat thermometer (optional)
1.
Preheat oven to 180°C (160°C fan)
2.
In a small bowl, mix the olive oil, garlic, thyme and Parmesan.
3.
Place the chicken thighs skin side up on a large baking tray. Rub the garlic and Parmesan mixture over the chicken, taking care not to completely cover the skin.
4.
Roast for 35 minutes.
5.
Remove the tray from the oven and arrange the sugar snap peas around the chicken. Toss them gently in the juices from the tray.
6.
Return to the oven for a further 10 minutes, or until the chicken is cooked through and the skin is golden and crisp.
7.
Check the thickest part of the chicken reaches 75°C using a food thermometer before serving.
8.
Serving suggestion: add a can of cannellini beans and 200g cherry tomatoes to the roasting pan to increase fibre.
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Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat until piping hot throughout. For best results, reheat the chicken in the oven or air fryer to help the skin crisp up again.
Tip
For crispier skin, pat the chicken dry with kitchen paper before adding the garlic and Parmesan mixture.
Cost-saving tips
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