Roasted pieces with bright citrus notes, crisp skin and tender, herb-scented potatoes.
8 piece chicken thighs, bone-in, skin-on
800 g potatoes, cut into wedges
2 whole lemon, zested and juiced
4 clove garlic, minced
4 tbsp olive oil
2 tbsp dried oregano
2 tsp salt
1 tsp black pepper, freshly ground
100 ml chicken stock, warm
1 whole red onion, quartered
2 tbsp parsley, chopped
A foundational stock that builds depth through slow, patient simmering—bones and vegetables release gelatin and flavor into a clear, fragrant liquid that lifts soups and sauces to another level.
A simple, emulsified dressing that balances acid and oil—mustard helps bind the mixture while shallot and seasoning add depth, yielding a bright dressing that elevates greens and vegetables.
Rinsing and a short soak produce tender, separate grains; gentle simmering and a quiet rest at the end yield rice that is glossy, evenly cooked, and ideal as the foundation for any meal.