One tray. The potatoes go in first and get a head start, then the mignon sits on top and roasts in the same heat.
From the shop
Start with 1 kg of chicken mignon. Chicken thighs roast on the same tray in the same time.
The mignon can go in the shop’s Honey soy or BBQ marinade when you order ($1 an item).
Check with a thermometer rather than the clock. Chicken is done at 75°C in the thickest part, and mignon pieces vary in size.
Ingredients
- 1 kg chicken mignon
- 750 g baby potatoes, halved
- 2 tbsp olive oil
- 4 garlic cloves, skin on, bashed
- 3 sprigs rosemary
- Salt and cracked black pepper
- 1 lemon, cut into wedges
Buy the cuts for this recipe
Chicken Mignon$21.99per kilogram
Chicken Thighs$19.99per kilogram
Method
- Heat the oven to 190°C. Toss the potatoes with the oil, garlic, rosemary, salt and pepper. Spread them cut side down over a roasting tray.
- Roast the potatoes for 20 minutes.
- Take the tray out. Sit the mignon on top of the potatoes. Season the chicken.
- Roast for 25 minutes, until the chicken is cooked through and a thermometer in the thickest part reads 75°C.
- Rest for 5 minutes on the tray. Squeeze the lemon over everything.
Serve it
Serve with steamed greens or a green salad, and the tray juices spooned over.