Oven baked deboned chicken thigh and crispy peas

Hmmm…I really lacked imagination and motivation tonight.

I’d left a chicken thigh dry brining in the refrigerator overnight so knew I had that. I just couldn’t be bothered making a salad and I had some baby peas in the freezer. I’ve enjoyed using a mortar and pestle lately for grinding whole peppercorns and iodised sea salt crystals so I did that for a seasoning on the dried chicken skin.

Ingredients

• Dry brined chicken thigh
• Iodised salt
• Black peppercorns
• Frozen baby green peas
• Queensland nut oil
• Butter

Preparation

• Remove the femur from the chicken thigh and flatten out the thigh muscle bundles
• Grind salt and pepper with a pestle and mortar
• Cut a knob of butter

Instructions

• Turn on the oven to 200 °C (392 °F)
• Rub Queensland nut oil over the skin and muscle meat of the chicken thigh
• Season the chicken with the salt and pepper
• Rub some Queensland nut oil on the bottom of a baking tray and add the frozen baby green peas and a small knob of butter
• Lay the chicken on the peas and put the chicken and peas in the oven and cook for 1 hour
• After 1 hour remove the chicken and peas and allow the chicken to rest
• Slice the chicken and serve with the peas
• Eat the meal with chopsticks 🥢 in support of Chinese Australians who are doing it tough because people don’t understand virology and infectious diseases and assume anyone who looks Chinese is infected with SARS-COV-2 and has COVID-19.