Lemon-Scented Crispy Chicken Thighs

I made this dish for the first time last night and it was an all-round winner! Probably not something that you would cook every week due to the fat content, but definitely a delicious addition to the family favourites menu. My advice would be to prep everything first so you can then enjoy putting it all together. Don't do what I did and try to prep as you go - that just results in chaos! Somehow I still managed to pull it off and everyone loved it. I was worried about the bread component of the dish, and thought I would get lots of complaints about it, but that actually turned out to be everyone's favourite part! This recipe is adapted from Kelsey Nixon's dish.

Lemon-Scented Crispy Chicken Thighs


3 mini brioche burger buns, cut up into cubes*
300-400g small potatoes, halved, either scrubbed or peeled
olive oil
6-8 chicken thighs on the bone, skin on
Sea salt & freshly cracked black pepper
1 large brown onion, sliced
6 cloves of garlic, peeled and crushed
300-400g baby carrots, either scrubbed or peeled
2 lemons, cut into wedges
Few sprigs of fresh thyme

* The original recipe called for half a baguette to be used, however I forgot to buy one so used the brioche buns instead which were awesome. I think any crusty bread would work in this dish.

1. Preheat oven to 160 degrees Celsius/ 140 degrees fan forced.

2. Place the cubed bread on a lined tray and bake for 10 minutes to dry it out. Set aside once done.

3. Boil the potatoes for 10 or so minutes to tenderise them a little. I threw mine in the Thermomix's Varoma for 20 minutes at Speed 1. Set aside once done.

4. Turn the oven temperature up to 220 degrees Celsius/ 200 degrees fan forced.

5. Add a thin layer of olive oil to a large oven proof dish and place it on the stove to heat up.

6. Sprinkle the chicken thighs with salt and pepper and add to the pan, skin side down. Cook until browned (about 5 minutes). Then turn each thigh over and cook for a few minutes more.

7. Once browned, remove thighs from pan and set aside. Leave oil/juices in the pan.

8. Add onions to pan, sprinkle with a little salt and cook for a couple of minutes. I cooked mine until slightly browned. Then add crushed garlic and cook for a further minute. Don't be scared off by the amount of garlic in this dish - it really isn't overpowering at all.

9. Add the reserved bread, potatoes and carrots (I used Chantenay baby carrots) and sprinkle with just a little salt and pepper.

10. Add the lemon wedges and thyme and if need be a little extra oil.

11. Arrange reserved thighs on top and place in the oven until cooked - about 20 minutes.
 

Enjoy!

Let me know what you think of this dish once you try it :)