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Roast Chicken Drums with Courgettes, Tomatoes & Thyme
Ingredients
2 chicken drums
olive oil
salt
4 small courgettes, cut in chunks
2 cloves garlic, thickly sliced
small handful thyme sprigs
4 teaspoons extra virgin olive oil
4 plum tomatoes
1/2 lemon
Method
Rinse and pat dry the chicken drums then rub with a little oil and salt. Brown briefly in a hot pan with a little more oil, then transfer to a 175C fan-forced oven and roast 25-30 minutes or until cooked through.Toss the courgettes with garlic, thyme, extra virgin olive oil and a sprinkling of salt in a roasting dish. Place in the oven when the chicken has been in for 15 minutes. After 5 minutes, add tomatoes to the pan and cook a further 5 minutes. Squeeze juice from lemon over vegetables before serving with chicken and a simple green salad. Serves 2. |
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