Roasted chicken thigh cutlets, skin on is always a winner. I love the thigh cut as it is never dry’s out, like the breast piece. Mixing butter and your favourite herbs together and stuffing it between the sling and meat allows the flavours to really sink in.
Ingredients
- 8 chicken thigh cutlets skin on
- 80g butter
- Garlic
- Ginger
- Pepper berry
- Native thyme
- Wattleseed
Rosti’s
- 8 large potato’s
- Sweet potato (about 50% of the Spuds)
- 2 eggs
- Leftover Butter seasoning
Enjoy!
Cameron
Cooking with Cameron
The Fathering Project
