Oven-Roasted Chicken Thighs

with Foodies Journal Roast Mix
Serves: Approx. 8-10
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes

Ingredients:

• 18 chicken thigh cutlets (bone-in, skin-on)
• 200g Foodies Journal ROAST Mix
• 100ml olive oil

Method:

1. Preheat your oven to 200-240°C (fan-forced).
2. Marinate the chicken with olive oil and Foodies Journal Roast Mix until fully coated.
3. Place in a baking dish and cover tightly with baking paper, then foil.
4. Bake for 1.5 hours, then uncover and cook for a further 20-30 minutes to crisp up the skin.
5. Tip: After baking, add 250ml of hot water to the pan and swirl to create a flavorful pan juice.

Creamy Mash Potatoes:

• Serves: 4 as a side dish
• Ingredients:
• 6 medium potatoes, peeled and boiled until soft
• 1⁄2 cup thickened cream
• 1⁄2 cup milk
• 1⁄2 cup grated parmesan cheese
• 2 tablespoons garlic butter or regular butter
• Salt and white pepper, to taste

Method:

1. While the potatoes are still hot, transfer them to a large bowl.
2. Add the cream, milk, parmesan, butter, salt, and white pepper.
3. Mash until the desired consistency is reached.
4. For a smoother texture, use a potato ricer or electric hand mixer. Avoid overmixing to prevent a gluey texture.