Well, it has been a long time since I have blogged! I am swamped with college work and life in general. I have a few posts I want to share, some new recipes plus a post about my wonderful visit to the Michelin starred restaurant in Edinburgh!
This was a throw-together quick meal after a full day at college. Luckily all my children like it!
I served this with rice, but potatoes would go as well.
Serves 4
8 chicken thighs
1 tablespoon butter, melted
2 garlic cloves crushed
1 red pepper, chopped
1 yellow pepper, chopped
1 red onion, chopped into chunks
1 courgette, sliced chunky
Olive oil
Mixed herbs
Salt & pepper
1 tin chopped tomatoes
Rice to serve.
Preheat the oven to 190 c. Mix the melted butter & garlic. Throw all the chopped veg into a roasting tin, then drizzle with a little olive oil. Nestle the chicken thighs in the veg, then baste the chicken with the garlic butter. Sprinkle over the mixed herbs & season. Pop into the oven for around 20 minutes. After 20 minutes, remove from oven & add the tinned tomatoes to the veg.Cook for another 10 minutes.