These crispy chicken thighs are by far one of my favourite recipes. They are quick and easy to make and have so much flavour.
They are also budget-friendly if you debone your own chicken thighs, which if you want boneless chicken with the skin left on you will pretty much have to learn to do this yourself.
You can save even more if you buy when chicken is on sale, debone and then freeze to pull out and grill as needed.
They make great sandwiches or wraps and are amazing sliced to use in a salad or in a pasta dish.
A side of sweet roasted vegetables is a great addition to any meal. This is a quick and easy recipe that can cook while you prepare the rest of your dinner.
We have used red and yellow peppers as well as green zucchini, but feel free to use any colour of pepper or yellow zucchini.
These roasted veggies are also great for wraps and sandwiches, so make extra to use the next day.
If you can plan ahead and use leftover chicken and roasted vegetables from dinner, these delicious wraps will be ready in just a few minutes for lunch the next day at home or on the go.
We have included the recipe and instructions to make them from scratch – be sure to double up so you can have them the next day too!
If you are a mushroom lover then you have to try this recipe.
Add in a variety of your favourite mushrooms in the last step for an amazing mushroom burst of flavour. My favourite is sliced king oyster mushrooms. This is delicious served with garlic toast.