Chicken Thighs on Kohlrabi

When you bake chicken thighs in a dish in the oven, putting a piece of veggie under it prevents it from loosing too much juice.

The direct heat often releases too much moisture and the meat dries out. I often use halved carrots as the base.

This time I harvested one of my kohlrabi from a pot on the balcony. Ate some of it and cut the other part in slices to set on the bottom of the baking dish.

The seasoned chicken thighs went skinside up on top. A scatter of garlic cloves around for more flavour and the dish went in the oven at 180 C fan for 45 min.

I served it with Basmati and homemade tomato sauce and a sprinkle of garlic breadcrumbs.