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
- Fresh butter for serving
- 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.
Add the chicken thigh fillets and coat them thoroughly with the marinade.
Leave to marinate for 20-30 minutes.
2. Prepare the jacket potatoes
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.
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.
