BBQ Chicken Thighs with Roasted Potatoes and Tomato Salad

Marinaded BBQ chicken thighs with a tasty chicken spice mix, with roasted potatoes and a tomato and mint salad, with lemon wedges to serve.

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My Family Food Bag
BBQ Chicken Thighs with Roasted Potatoes and Tomato Salad

This dish most recently appeared in My Family Food Bag on 25 December 2016.

BBQ CHICKEN THIGHS

  • 550g chicken thighs
  • 1 tablespoon olive oil
  • 1½ teaspoons chicken spice mix
  • ½ teaspoon salt

ROASTED POTATOES

  • 600g potatoes, diced 2cm
  • 1 tablespoon olive oil
  • 1 teaspoon chicken spice mix
  • ½ teaspoon salt

TOMATO SALAD

  • 1 punnet cherry tomatoes, cut in half
  • ½ telegraph cucumber, diced *
  • 2 tablespoons roughly chopped mint leaves *
  • ½ tablespoon olive oil
  • Juice of ½ lemon
  • ¼ teaspoon salt

TO SERVE

  • ½ lemon, cut into wedges
  • Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
  • 1 Combine all BBQ chicken ingredients in a medium bowl, toss to coat chicken and marinate for 5–10 minutes.
  • 2 Toss potatoes, second measure of olive oil, chicken spice mix and salt on prepared tray. Roast for 18–20 minutes, until tender and golden.
  • 3 In a medium bowl combine cherry tomatoes, cucumber, mint, third measure of olive oil, lemon juice and salt. Mix together well and set aside.
  • 4 Heat a drizzle of oil in a large fry-pan on medium heat and cook chicken for 3–4 minutes each side (depending on thickness), until golden and cooked through. Set aside, covered with foil, to rest for 2–3 minutes.
  • To serve, Divide BBQ chicken thighs, roasted potatoes and salad between plates and squeeze lemon juice over chicken just before serving.
  • SERVES 4-5

Nutritional Information

  • Energy: 1587 kj / 379 kcal
  • Protein: 27.0g
  • Carbohydrate: 23.2g
  • Fat: 19.5g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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