Chicken w salad / veg

Hands up who loves crispy chicken!? DIY version w little fuss & easy way to up your veg intake.

Ingredients

• Chicken thighs

• Oil of your choice

• Sea salt flakes

• Lettuce, radish, cucumber. red onion (or any other seasonal veg)

• Cauliflower, zuchinni, cabbage or sweet potato

1. Prep + season

• Season chicken thighs generously with sea salt and set aside.

• Chop your roasting veg — cauliflower and sweet potato will take around 30 minutes in the oven at 200°C.

2. Roast the veg

• Spread on a tray with a little oil and salt.

• Roast until golden and tender.

3. Cook the chicken

• Heat a thin layer of oil in a frypan (medium to high heat) - just enough to coat the base.

• Place chicken skin-side down and cook for 5–6 minutes each side until the skin is crispy and the fat has rendered.

• Press gently to ensure even browning.

4. Make the salad

• While the chicken is cooking, wash and slice your salad ingredients.

• Lightly dress with olive oil + vinegar (optional as the chicken brings the salt).

5. Additional: sautéed cabbage

• If using cabbage, cook it in the same pan once the chicken is removed.

• No extra oil needed. Rendered chicken fat adds flavour!

• Season lightly.