I really fancied rustling up something healthy and tasty for dinner, but knew I wouldn’t have a lot of time to shop for supplies or cook, because I was staying late at work. After some mental stock taking of the contents in my fridge and cupboards, I decided that roasted chicken thighs, potato salad and green salad would be quick, easy and hopefully delicious.
My potato salad is one of the simplest, but most satisfying things you could ever choose to make. In fact, this entire dinner is pretty much foolproof, even for cooks as inept as my darling sister. There is something about fluffy potatoes combined with creamy mayonnaise and zingy wholegrain mustard, that makes me want to eat them straight out of the bowl, with my fingers. Thankfully, tonight I was able to refrain long enough to serve them on a plate, with the rest of the meal that was then devoured using cutlery. How very ladylike of me.
Lemon, Garlic & Tarragon Roast Chicken Thighs
- 4 chicken thighs
- 1 lemon, juiced
- 4 cloves of garlic, crushed
- 1/4 cup runny honey
- 2 tbsp dried tarragon
- 1 tbsp paprika
- salt & pepper
- Preheat oven to 425 degrees F and line a baking tray with foil (use one that has sides to catch any juices).
- Place all the above ingredients in a dish, mix and add chicken.
- Leave to marinade for about 30 minutes (this time was spent putting on a load of laundry and vacuuming my room. Such a productive evening!)
- Place the chicken on baking tray (reserving marinade) and roast in the oven for 20 minutes.
- Turn the chicken over and pour on remaining marinade. Roast for a further 20 minutes until golden brown and glossy.
Finger Lickin’ Good Potato Salad
- 8 small Yukon Gold potatoes cut into bite sized chunks
- a small bunch of chives, finely chopped
- 4 spring onions, finely chopped
- 1 tbsp wholegrain mustard
- 3 tbsp mayonnaise (I use the full fat stuff)
- salt & pepper
- Place potatoes into salted boiling water and cook until they are still firm, but can be speared with a knife – about 10 minutes,
- In a bowl, combine chives and onions.
- Drain potatoes and place into bowl.
- Add mayonnaise, mustard and salt & pepper. Mix until combined and the potatoes are covered in creamy goodness.
Sarah’s Ultimate Salad Dressing
Tonight, I served the chicken and potatoes with a spinach and arugula salad. I made my usual dressing which goes as follows…
- 1 tbsp extra virgin olive oil
- 2 tbsp good quality balsamic vinegar
- 1 tbsp runny honey
- 1 tsp wholegrain mustard
Combine all the above and drizzle over your green leaves of choice. So simple, it’s almost criminal!