Crispy chicken thighs and juicy in-season tomatoes are the key ingredients in this fresh and flavourful salad.
Roast Chicken & Fresh Tomato Salad
4.5
0
Notes
30 mins cook
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Step 1.
Preheat the oven to 200°C. Pat the chicken dry and generously salt the chicken on both sides.
Step 2.
Place the chicken skin-side down into an oiled oven-proof frying pan. Put onto medium-high heat and cook the chicken until the skin goes golden brown.
Step 3.
Meanwhile, peel and wedge the onion. Once the chicken is golden, add the onion into the pan, transfer to the oven and roast for 15-20 mins, until fully cooked.
Step 4.
Meanwhile, chop the tomatoes into 2cm chunks and transfer to a bowl with the balsamic and a drizzle of olive oil. Season with salt and pepper.
Step 5.
Share the cottage cheese and chicken between the plates. Toss the roasted onions and basil leaves into the salad and serve alongside. Enjoy with ciabatta.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
4
Skin-On Chicken Thighs
2
Red Onions
3
Tomatoes
300 g
Cottage Cheese
1 tbsp
Balsamic Vinegar
5 g
Fresh Basil
2
Ciabatta Rolls
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
4
Skin-On Chicken Thighs
2
Red Onions
3
Tomatoes
300 g
Cottage Cheese
1 tbsp
Balsamic Vinegar
5 g
Fresh Basil
2
Ciabatta Rolls
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C. Pat the chicken dry and generously salt the chicken on both sides.
Step 2.
Place the chicken skin-side down into an oiled oven-proof frying pan. Put onto medium-high heat and cook the chicken until the skin goes golden brown.
Step 3.
Meanwhile, peel and wedge the onion. Once the chicken is golden, add the onion into the pan, transfer to the oven and roast for 15-20 mins, until fully cooked.
Step 4.
Meanwhile, chop the tomatoes into 2cm chunks and transfer to a bowl with the balsamic and a drizzle of olive oil. Season with salt and pepper.
Step 5.
Share the cottage cheese and chicken between the plates. Toss the roasted onions and basil leaves into the salad and serve alongside. Enjoy with ciabatta.