Butter-basted chicken thighs with pasta salad

Recipe from: 25 August 2015
recipe, chicken, pasta

Ingredients 8
Servings 4
Time 00:05


  • 4-6
    chicken thighs
  • 150
    butter, chilled
  • 150
    pasta rice
  • 50
    wild rocket
  • 1/2
    red onion, thinly sliced
  • 1
    small yellow pepper, seeded and diced
  • 1
    avocado, peeled and diced
  • olive oil, to drizzle


Place the thighs in a roasting dish. Cut the butter into flat pieces. Gently pull the skin from one side of the chicken pieces to form a pocket. Place the butter underneath the skin. Season with salt and pepper. Cover with foil and roast for 30 minutes. Remove the foil and grill for a few minutes, until browned. Baste often with the melted butter in the bottom of the pan.

Meanwhile, boil the pasta. Drain and rinse under cold water. Leave to cool. Toss with the remaining ingredients, drizzle with oil and serve with the chicken.

Text and image:
Ideas magazine

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Read more on: chicken  |  pasta  |  recipes

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