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- Step 1
Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.
- Step 2
Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.
- Step 3
Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.
Tomato & chilli chutney
You can make this recipe up to 3 hours ahead. Transport tip: In an airtight container in an esky.