These on-bone skin-on chicken breasts were huge. Two would have been fine but we cooked all 3 which means I have a wonderful chicken & tomato flatbread for lunch for tomorrow.
This one is a simple, pop it all in the oven, kind of dish. It also needed a splash of wine so whilst it cooked I sat and enjoyed a nice glass.
The recipe is here & I didn’t really deviate from it much to be honest, I just didn’t follow any measurements.
Preheat the oven to 190ºc (fan).
Slice the goats cheese & pop it under the chicken skin. Place them in a baking dish then scatter with halved cherry tomatoes and thyme sprigs. Chuck in a glass of white wine and let it cook. I did it for about 20 minutes then another 10ish whilst I cooked some rice.
Mmm…crispy chicken skin!
This was dinner… 12th December 2013.