Rolled deboned roast chicken thigh with frozen vegetables cooked in the chicken juices

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Ingredients

• Chicken Maryland
• Iodised salt
• Ground black pepper
• Garlic powder
• Italian dried herbs
• Frozen peas, corn, capsicum, and black beans

Instructions

1. Debone the chicken thigh (see the video)
2. Season the chicken with iodised salt, ground black pepper, garlic powder, and Italian dried herbs.
3. Roll the chicken thighs and tie with cooking twine using surgical knots.
4. Roast the rolled chicken thighs, drumsticks, and bones in a baking tray at 200 °C for 45 minutes.
5. Cook the frozen vegetables using microwave radiation for 2 minutes.
6. Drain the vegetables.
7. Place the drumsticks into a container for work lunches.
8. Place the rolled chicken thighs onto a dinner plate.
9. Pour the chicken juices and the femur bones into a frypan along with the drained vegetables.
10. Cook the vegetables in the chicken juices until all the liquid has reduced to nothing and the vegetables begin to stick to the frypan.
11. Plate the vegetables next to the rolled chicken thighs.

Breakfast

Lunch