Herby Chicken Thighs & Salad

Serves 4 • Preparation time : 10 minutes • Cooking time : 50 minutes

8 chicken thighs

3–4 cloves of garlic

1–2 tablespoons olive oil

a small bunch of fresh lemon thyme

4 Little Gem lettuces

or 4 large handfuls of baby leaves

100g watercress

Chicken stock

20g butter

salt and freshly ground black pepper

Cost per portion: 
  1. Heat the oven to 200°C/400°F/gas mark 6
  2. Carefully trim the excess fat off the chicken thighs and place them skin side up in a roasting tray
  3. Throw in the garlic cloves, then drizzle everything with the olive oil – try to make sure everything’s well covered
  4. Now strip the leaves off the lemon thyme stalks, and scatter them into the tray
  5. Season the chicken thighs with salt and pepper and pop them into the oven for 45 minutes, or until they’re cooked through
  6. While the chicken’s in the oven, trim the lettuces and slice them into 1cm strips
  7. Put them into a bowl and toss them with the watercress, then divide the salad equally between your plates
  8. When the chicken’s ready, remove it from the oven and place on top of the salad. Deglaze the roasting tray with the chicken stock, scraping up all the cooking residues from the bottom of the tray and squashing the roasted garlic into the sauce
  9. Finally, whisk in the butter for a nice glossy finish. Pour the sauce over the chicken and salad, and serve


  • If you fancy a change from chicken thighs, this will work perfectly well with drumsticks or with entire thigh/leg sections. We don’t make it with chicken breast because it tends to dry out
Age range: 
Ages up to 8
Tasty Herby Chicken Thighs & Salad