Marinated chicken thigh on toasted toast

Estimated reading time: 4 minutes

Recently I ate a nice sandwich in a restaurant and thought wow that's a good idea to make this at home. Of course I didn't have a recipe so I just started "free-wheeling" at home. Of course I had taken a picture of my lunch so I had an idea what to put on the sandwich. But otherwise this marinated chicken thigh on toast has become its own version. And also a zero-waste recipe because I just used some vegetables and lettuce that was left over. oven baked marinated chicken thighs recipe

And this is how you make the Marinated Chicken Thigh on Toasted Toast:

-We start the day before with the marinated chicken thigh on toasted toast. We will marinate the chicken thigh and leave it in the fridge overnight. This way, all the flavors are absorbed well into the chicken. Cut the chicken thigh (I bought them boneless) into pieces and put them in a bowl. Then sprinkle them with salt, pepper, garlic powder and a little curry. Pour a few dashes of olive oil over it and mix it all together so that there is a layer all over the chicken. Then let it marinate overnight in the fridge.

-The next day, take the chicken out of the fridge about an hour in advance so that it can come up to temperature.

- Preheat your oven to 200 degrees and add a baking tray. So I had cooked potatoes and you cut them in the middle. The rest of the vegetables you clean and cut into pieces, it does not have to be very finely chopped. Place them all on your baking tray and pour some olive oil over them.

Then you season them with spices. I used Moroccan stew herbs. Toss the vegetables so that they are evenly coated, then place in the oven and roast until tender. About 35 / 40 minutes.

Moroccan stew herbs are a combination of spices commonly used in Moroccan dishes, especially for making stews. The precise composition of the herbs varies, but the most commonly used are:

• fresh coriander
• Rubber
• Paprika
• Garlic
• Ginger
• Turmeric
• Cayenne pepper
• Canary seed
• Pepper

These spices are usually ground and mixed together to form a homogeneous spice blend, which is then added to dishes for a rich, spicy flavor. It is also possible to buy ready-made Moroccan stewing herbs in spice shops or supermarkets.

Make a fresh pesto that is so much tastier!

-In the meantime that the vegetables are in the oven, make a homemade pesto. And of course we will grill the chicken thigh in a grill pan. oven baked marinated chicken thighs recipe

- Cut the bread for Marinated chicken thigh into thick slices and spread with olive oil, then sprinkle with some garlic powder. Place on a rack and place in the oven with the vegetables, but then one floor higher. Add the vegetables for the last 10 minutes. Then your bread will be nice and crispy and it will be ready at the same time as the vegetables.

Marinated chicken thigh on toasted toast

Finally, when everything is ready, grab the plates and first place the toast on the plate. Spread it with a nice layer of pesto and then cover the toast with the chicken thighs, the vegetables and finally a dollop of mixed lettuce on top: Delicious Happen! chicken thighs recipe

Marinated chicken thigh on toasted toast

Recently I ate a nice sandwich in a restaurant and thought gosh that's a good idea to make this at home. Of course I didn't have a recipe so I just started “free-wheeling” at home.

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Hallway: lunch

Kitchen: European

Keyword: chicken thigh

Preparation time: 5 minutes minutes

Preparation time: 45 minutes minutes

Rest time: 1 day day

Total time: 1 day day 50 minutes minutes

Servings: 2 people

calories: 279kcal

Author: Francine

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You need:

oven

grill pan

Ingredients:

1x2x3x

• 300 gram chicken thigh
• lemon olive oil
• salt
• curry powder
• garlic powder
• rustic bake-off bread
• roots
• shallots
• celeriac
• bimi - asparagus broccoli
• pesto - homemade
• baby potatoes - with peel
• mixed salad
• peper

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• We start a day in advance. We will marinate the chicken thigh and leave it in the fridge overnight. This way, all the flavors are absorbed well into the chicken. Cut the chicken thigh (I bought them boneless) into pieces and put them in a bowl. Then sprinkle them with salt, pepper, garlic powder and a little curry. Pour a few dashes of olive oil over it and mix it all together so that there is a layer all over the chicken. Then let it marinate overnight in the fridge.
• The next day, take the chicken out of the fridge about an hour in advance so that it can come up to temperature.
• Preheat your oven to 200 degrees and add a baking tray. So I had cooked potatoes and you cut them in the middle. The rest of the vegetables you clean and cut into pieces, it does not have to be very finely chopped. Place them all on your baking tray and pour some olive oil over them. Then season them with herbs. I used Moroccan stews. Toss the vegetables so that they are coated all over and then put them in the oven and roast them until tender. About 35 / 40 minutes.
• In the meantime that the vegetables are in the oven, make a homemade pesto. And of course we will grill the chicken thigh in a grill pan.
• Cut the bread into thick slices and brush with olive oil, then sprinkle with some garlic powder. Place on a rack and place in the oven with the vegetables, but then one floor higher. Add the vegetables for the last 10 minutes. Then your bread will be nice and crispy and it will be ready at the same time as the vegetables.

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