Greek Chicken Thighs with Roasted Jersey Royals

This is an absolute favourite in the summer months as once the chicken is thrown into the marinade, it soaks in so much flavour and then you just bung it into the oven to cook through - so simple yet so tasty.

You could also cook for just twenty minutes in the oven and then finish on the barbecue if you prefer. 

The below is enough for x6 adults as a main meal and the great thing is, once marinated, you can also freeze the chicken and simply defrost and cook next time you want it. 

As I've been following Slimming World, I used skin-less thighs for myself, but skin-on for everyone else and using the below it works out at around 5.5 syns per portion (accounting for x2 chicken thighs per person). 

I serve with a Greek Salad (obviously measured out feta for HEA) and some Tzatziki made with fat free yoghurt which is completely syn free for Slimming World too. 

Greek Chicken Thighs with Roasted Jersey Royals

Here's how:

• x12 chicken thighs
• 4 garlic cloves
• 1 tbsp oregano
• 1 tbsp rosemary
• 1 tbsp paprika
• 1 tbsp cinnamon
• 1 tbsp dried chilli flakes
• 4 tbsp olive oil
• 250ml white wine
• 3 lemons

For the roast new potatoes:

• 1 pack Jersey Royal Potatoes (or any other new potatoes)
• Fry Light
• 4 garlic cloves
• Sea salt
• Black pepper
• Rosemary 

Marinate the chicken a few hours before you plan to cook in a large bowl. Place the chicken thighs into a bowl with the olive oil, white wine, oregano, rosemary, paprika, cinnamon and dried chilli flakes. Season generously with salt and black pepper. Now mince or roughly chop the garlic and place into the bowl and cut the lemons in half, squeeze in the lemon and add to the bowl. Use a large spoon to move the chicken thighs around and ensure all get a good coating of the marinade. Cover with clingfilm and place into the fridge for a few hours or until ready to cook.

When ready to cook, firstly pre-heat the oven to 180, fill and boil the kettle and then fill a saucepan with the boiled water, add a pinch of salt and add the Jersey Royals or whichever new potatoes you are using into the water with a lid on and cook on high for fifteen minutes. 

Now drain the Jersey Royals and give them a really good shake in the colander. 

Place into a roasting tin and spray generously with Fry Light, season with sea salt and black pepper and scatter the garlic cloves about along with some fresh rosemary and set aside. 

Now place the chicken into a roasting tin too including all of the marinade ingredients. Move the chicken so each piece is skin side up and then place into the oven to roast for 40 minutes. 

Ten minutes into the cooking time, add the Jersey Royals into the oven to roast for 45 minutes; so the potatoes should stay in the oven for a further fifteen minutes when you remove the chicken, and allow it to rest in the pan until serving. Enjoy!