Serves 4
Preparation Time 5 minutes
Cooking Time 35 minutes
Oven Temperature 200°C

• 4-6 chicken thighs
• 150ml butter, chilled
• 150g pasta rice
• 50g wild rocket
• ½ red onion, thinly sliced
• 1 small yellow pepper, seeded and diced
• 1 avocado, peeled and diced
• olive oil, to drizzle

1 Place the thighs in a roasting dish. Cut the butter into flat pieces. Gently pull the skin from one side of the chicken pieces to form a pocket. Place the butter underneath the skin. Season with salt and pepper. Cover with foil and roast for 30 minutes. Remove the foil and grill for a few minutes, until browned. Baste often with the melted butter in the bottom of the pan.
2 Meanwhile, boil the pasta. Drain and rinse under cold water. Leave to cool. Toss with the remaining ingredients, drizzle with oil and serve with the chicken.

Text and image: Ideas magazine