Matt Preston sure likes easy, comforting food and this recipe is no exception. Remember his Apricot Chicken recipe I posted about? This is similar in ease of making and is full of flavour.
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While it was marinating, I tossed the potatoes in the baking dish and got them roasting (about 20 minutes). Next, in went the chicken fillets with all the juice.
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About 15 minutes before they were done, I tossed in some button mushrooms and stirred the potatoes (which were cooking in the chicken juices now). Then with 5 minutes to go, I tossed in a big handful of baby spinach leaves and again mixed them through the potatoes and mushrooms to wilt.
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Not the prettiest plating, but a scrummy meal, nonetheless! Down the potato end, you could throw in brussells sprouts, sweet potato, carrots - anything that will roast away while the chicken is cooking.
Give it a go!
Cheers - Joolz xx
I am pinning this - I don't usually cook with chicken thighs, but these sound yummy!
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