A Kitchen Learning Experience: Roast Chicken Thighs with Mediterranean Vegetables

Aspiring chefs, get ready to embark on a delightful cooking adventure! This recipe is a perfect introduction to simple, but delicious food, designed especially for novice cooks like Maxine, who is just starting her culinary training. In just 30 minutes, you’ll master essential kitchen skills while creating a mouthwatering dinner for two .

For her first day in the culinary kitchen, Maxine will practice essential skills like knife techniques and cooking methods while preparing roast chicken thighs with Mediterranean vegetables. This quick dish offers a practical approach to learning, with vegetables that provide hands-on practice and add vibrant color to the meal.

Perfect for a beginner cook looking to build foundational skills, this recipe combines simple ingredients and straightforward techniques into a tasty, approachable main course. Prepare to transform simple ingredients into a Mediterranean-inspired feast that will tantalize your taste buds and boost your cooking confidence!

Roast Chicken Thighs with Grilled Mediterranean Vegetables

For her first official day in the kitchen, Maxine will learn essential kitchen safety, knife skills, and cooking techniques while preparing a classic pommes gratin and roast chicken thighs with grilled Mediterranean vegetables.Quick and easy to prepare, the vegetables provide ample knife skills practice and add colourful vibrancy to this Mediterranean dish.

Servings 2

Prep Time 10 minutes mins

Cook Time 20 minutes mins

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Ingredients

  

• 2 deboned skin-on chicken thighs
• 6 baby bell pepper washed and de-seeded
• 1 zucchini chopped
• 1 red onion sliced
• 1 tsp olive oil
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• Salt & pepper to taste

Instructions

 

• Preheat air fryer to 200°C (390°F).
• Pat chicken dry and season with paprika, oregano, salt, and pepper.
• Place chicken thighs in the air fryer, skin-side up.
• Cook for 20 minutes, shaking the basket halfway through.
• Toss vegetables with olive oil, salt, and pepper.
• Add vegetables in the last 10 minutes.
• Serve hot with Dauphinoise potatoes.

Course: Main Course

Cuisine: International

Keyword: Comfort Food, Maxine’s Junior Chef’s College