Oven baked deboned chicken thigh and crispy peas

Close up. Oven-baked deboned chicken thigh and crispy green peas. Gary Lum.

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.

Oven-baked deboned chicken thigh and crispy green peas. Gary Lum.
Oven-baked deboned chicken thigh and crispy green peas.

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.
Close up. Oven-baked deboned chicken thigh and crispy green peas. Gary Lum.
Close up. Oven-baked deboned chicken thigh and crispy green peas.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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