Arta Chicken Thigh Fillet with Citrus & Herbs, served with Jacket Potatoes
Ingredients (Serves 2-4)
For the chicken
- 600-800 g Arta chicken thigh fillets
For the marinade
- Juice of 1 orange
- Juice of ½ lemon
- Zest of 1 orange
- Zest of ½ lemon
- 1 tbsp mustard
- 2 tbsp extra virgin olive oil
- 1 garlic clove, lightly crushed
- Fresh thyme or rosemary
- Salt
- Freshly ground black pepper
For the Jacket Potatoes
- 3-4 medium potatoes
- Olive oil
- Coarse sea salt
- Freshly ground black pepper
Method
1. Marinate the chicken
In a bowl, combine the orange and lemon juice, citrus zest, mustard, olive oil, garlic, herbs, salt, and pepper.
Leave to marinate for 20-30 minutes.
2. Prepare the jacket potatoes
Wash the potatoes thoroughly, leaving the skin on, and pierce them several times with a fork.
Rub them with olive oil, sprinkle generously with coarse salt, and wrap each potato tightly in aluminum foil.
Bake in a preheated oven at 200°C (390°F) for 60-75 minutes, or until completely tender.
3. Grill the chicken
Preheat the grill and cook the chicken thigh fillets for approximately 15-20 minutes, turning occasionally, until fully cooked and beautifully golden.
4. Serving
Open the baked potatoes with a cross-shaped cut and add a generous spoonful of fresh butter, a pinch of salt, and freshly ground black pepper. Serve alongside the grilled chicken fillets and garnish with fresh thyme or rosemary if desired.
