As comforting as a roast dinner but lighter on the prep work and the washing up.
Ingredients
- 50 g garlic butter
- 1 large onion, thinly sliced
- 6 thyme sprigs
- 4 large potatoes, about 1.5 kg, peeled and very thinly sliced
- 2 large baby marrows, thinly sliced
- 4 large tomatoes, sliced
- 4 tbsp finely grated Parmesan
- 500 ml chicken stock, hot
- 1 tbsp wine or cider vinegar
- 8 whole chicken thighs
Instructions
1 Preheat the oven to 200 ̊C/Gas 6. Place half the garlic butter in a large ovenproof dish or roasting tin. Spread out the onion slices and half the thyme sprigs, and roast for 15 min until the onions start to soften.
2 Reduce the oven temperature to 180 ̊C/ Gas 4. Take the onions out of the dish, discarding any large thyme stalks. Layer the potatoes, baby marrows, tomatoes, Parmesan and softened onions evenly into the dish, seasoning lightly with salt and pepper between the layers and finishing with a sprinkle of Parmesan.
3 Stir together the stock and vinegar, and pour over the vegetables. Cover with foil and bake for 1 hour.
4 Place the chicken thighs on top of the vegetables and spread the remaining garlic butter over the skin. Return to the oven for 45 min until the vegetables are tender, and the chicken is golden and completely cooked through.
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Feature Image: W&H
