Herb Rolled Chicken Thighs with Green Cabbage, Grape & Walnut Salad

Herb rolled chicken, filled with lots of oregano, garlic and lemon zest. Served with an ‘Autumnesque’ salad of crisp green cabbage, grapes, walnuts, pickles and grated parmesan that’s dressed in a Caesar-inspired kefir dressing.

Rolling and baking the thighs seem’s fancy, but it’s actually one of the easiest ways to cook super moist and flavourful chicken! Not to mention, there’s less-mess and cleaning up required so it’s the perfect recipe for a lazy weeknight.

The dressing is made with kefir for an added boost of probiotics, whilst still keeping things really light and zingy.

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 10 Mins

Cook Time 40 Mins

Method

1
Preheat oven to 200 degrees celsius and set aside a large cast iron pan.
2
Place the chicken thighs flat on a large board. Carefully make small incisions along the inside of the flesh to flatten and ‘butterfly’ each thigh.
3
On the inside of each thigh, drizzle over the olive oil, followed by the oregano, garlic, lemon zest and a generous seasoning of salt and pepper. Rub into the flesh to evenly disperse the herby filling.
4
Next, roll each thigh up and secure with a couple of toothpicks. Drizzle a little olive oil over the base of the pan. Arrange the thighs in the pan and cover with a lid. Place into the oven to cook for 20 minutes. Remove the lid and place back into the oven for a further 10 minutes until the thighs are golden all over. Let the chicken rest for 5 minutes.
5
Meanwhile, combine the kefir, lemon juice, white wine vinegar, olive oil, worcestershire sauce, maple syrup, grainy mustard, anchovies and half of the parmesan in a large bowl. Season well with salt and pepper. Whisk until combined.
6
Add the cabbage, parsley, grapes, pickles, walnuts and the remaining parmesan to the bowl with the dressing. Toss well until evenly coated.
7
Using a sharp knife, slice the rolled chicken into rounds (about 2cm thick) and serve alongside the cabbage salad. Finish with a little extra virgin olive oil and some leftover herbs.