Roast Chicken Pieces
These are great when you need that roast chicken flavor but don’t have the time. Using chicken pieces halves the time and tastes the same. I often make this with a variety of seasonings but this one is a real favorite. Feel free to make a variety of flavours at the same time.
I have been known to make each of my kids a different flavour just to keep the peace!
What you need for 4
4-6 chicken portions
Olive oil
Salt and pepper
Dried thyme
Alternatives: Barbeque, chicken spice, Paprika and salt, mixed herbs – you get the idea, just use whatever your favourite flavours are and experiment.
The process
First of all pour a little olive oil into your hands and rub it all over each chicken portion.
Season well with salt and pepper and a sprinkle of thyme on both sides and place the chicken pieces on a rack in a roasting pan.
Roast for 30 minutes or until done in a 200 Celsius oven.
Simple as that folks. Serve with a green salad for an ideal summer lunch or some steamed veggies tossed in butter with some chopped parsley.
There are a whole lot of other chicken recipes that you will love including a perfect roast chicken recipe.
This recipe is an answer to my prayers Graham!! It goes so well with so many things and is simple but yet so tasty. DAY 5 of foolproof cooking from your site …and I’m looking forward to so many more!! Thank you G.
Wow Jo_P thanks so much for all the comments. That has gotta be the best fed family in SA right now 🙂
Easy is the only way to go for me 🙂
You are a real inspiration
Cheers for now
G
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I tend to try use lemon juice rather than olive oil – it makes the skin crispy and keeps the chicken tender. Basil, origanum, rosemary also work well with the thyme. Yum Yum, making this for dinner tonight!
Thanks for the tip Robyn, cheers for now G
You are welcome June, I know what you mean, it’s so simple we tend to forget. Thanks for visiting and glad you are enjoying.
I made this last night but used sage and it was delicious. Thanks for reminding me and keep posting your recipes, I’m loving it. Thanks