A couple of French chicken thighs have come home with me. For Sunday dinner at 32 C it is the best way to just use the oven and not the stove top.
I had some leftover courgette and a lonesome green bell pepper in the fridge and some celeriac. That went with a cooked potato and lots of fresh herbs on a baking tray. Olive oil, garlic and seasoning on top and most of the work was done.
The chicken thighs had still bone and skin and were seasoned already. The whole dish just took 40 min at 180 C fan to get ready. I turned the thighs after 25 min, that was all the work I needed to do.
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