Chicken thigh recipe and why leftover chicken for breakfast rocks

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I’ve noticed in my WordPress statistics that my most popular posts are my Chicken Maryland recipes. Who would have thought! Tonight I didn’t have Chicken Maryland but I had the next best thing, i.e., chicken thigh. I also had something three times as good, I cooked three chicken thighs. Mind you I only ate one chicken thigh tonight. I’ve discovered recently just how good cold chicken thigh is for breakfast so I have breakfast now for Wednesday and Thursday morning ­čÖé 

Tuesday dinner. Roast chicken thigh and salad | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 110mm and f/22, 1/6sec, ISO 400
Tuesday dinner. Roast chicken thigh and salad | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 110mm and f/22, 1/6sec, ISO 400
Chicken thigh recipe and why leftover chicken for breakfast rocks
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple light meal after a busy day. Perfect for Spring and Summer.
Ingredients
  • Chicken thigh (skin on)
  • Roasted beetroot (I did this on the weekend)
  • Cos lettuce
  • Asparagus
  • Capsicum
  • Radish
  • Spring onion
  • Fried spring onion
  • Sesame seeds
  • Honey
  • Olive oil
Instructions
  1. Whack the chicken thighs into the oven at 180 ┬░C for 1 hour
  2. Prepare the salad
  3. Plate up
  4. Put the other two thighs into the refrigerator
  5. Shoot a photograph
  6. Eat the meal
  7. Wash up
  8. Write the recipe
  9. Blog
 

 

 
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Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

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