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 πŸ™‚ 

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 Β°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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6 Responses

  1. What lovely chicken thighs. Thighs are the best cut, moist and tender. How healthy to oven bake them, and for breakfast, we can always learn something new πŸ˜€ Protein is a great start to the day and when you are busy, it will definitely sustain you longer than porridge.

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