Ingredients

The following ingredients have 4 Servings
  • 28 ozs small, new potatoes
  • 4 garlic cloves
  • 0.5 cup olive oil
  • 0.667 cup Ricotta cheese
  • freshly ground peppers
  • 4 Chicken thigh
  • 14 ozs String bean
  • 3 scallions (chopped)
  • 4 Tbsps butter

Instruction

  • Preheat the oven to 180C (160C fan) 375 F, gas5.
  • Scrub the potatoes and cook in boiling salted water for 20-25 minutes until al dente. Drain.
  • Peel and finely chop the garlic. Mix together with 2 tbsp of the oil and the ricotta and season with salt and pepper.
  • Loosen the skin on the chicken thighs by running your fingers between the skin and the meat.
  • Spoon the ricotta mixture under the skin dividing it equally among the thighs. Season with salt and pepper.
  • Heat 2 tbsp of the oil in roasting pan. Sear the thighs all over and roast in the oven for approx. 30 minutes, basting from time to time.
  • Cut the potatoes into wedges and place in a lightly greased casserole dish. Brush with the remaining oil and sprinkle with pepper.
  • Place in the oven and bake for 10 minutes until you can pierce the potatoes easily with a fork.
  • Top and tail the beans. Cook in salted boiling water for approximately 10 minutes until tender. Drain.
  • Saute the scallions in melted butter for 4-5 minutes. Season with salt and pepper.
  • Arrange the chicken thighs, potatoes and beans on the plates. Garnish with the scallions and serve.