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Roast Chicken Thighs with
Hobros Lemony Herb Himalayan Salt and
Sautéed Spinach

Ingredients

  • Good quality fresh chicken thighs (bone-in, skin-on is preferable)
  • Rapeseed oil
  • Lemony Herb Himalayan Salt
  • Baby spinach – allow 150g per person
  • 1 clove of garlic per 150g portion of spinach, diced
  • Butter
  • Rapeseed oil
  • Pinch of salt

Method

Preheat oven to 210oC.

Rub a little rapeseed oil all over each chicken thigh. Dust the chicken liberally in Lemony Herb Himalayan Salt and place in the oven on the middle shelf – 15 minutes for boneless thighs, 25 minutes for bone-in.

Five minutes before the chicken is ready, heat a frying pan with a combination of butter and rapeseed oil (the oil keeps the butter from burning). Add the spinach and garlic and fry together, keeping the spinach moving until just wilted. Season with a pinch of salt and serve.

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