Spicy chicken

Another gorgeously warm day today.  Long dog walk with Wendywoo this morning and then a bit of shopping.  Picked up some chicken thighs to have a nice, light spring evening meal.  Spent a couple of hours putting more veg in the ground to supplement what the chickens had helped themselves to.  All that's left are some of the potatoes and a few broad beans.  Oh and one solitary garlic plant.  The rest are all gone.  They like the mint too...so that's gone into the chicken-proof bed as well!

So now we have spinach, kale, runner beans, fennel, squash and carrots in the ground.  Will be preparing another bed soon so should get a few more bits in before it's too late.

And so to the chicken.  I marinated the thighs in a good lug of olive oil, three roughly chopped cloves of garlic, a couple of chopped up scotch bonnet peppers that were sitting in the fridge waiting to be used, a couple of teaspoons of sundried tomato paste, a half teaspoon of paprika and some seasoning.  After about an hour this went into a 180* oven for 30 minutes with a couple of bastings to keep the thighs moist and help the skin to crisp up.

I also shoved a couple of bunches of oregano and thyme from the garden onto the roasting tray for a bit of background flavour.

We had ours with some new potatoes that had been dressed in butter and wholegrain mustard and a salad.