Roast chicken and frozen vegetables

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I had a piece of dry brined chicken thigh in the refrigerator and some frozen vegetables I needed to finish off.

Ingredients

• Dry brined chicken thigh
• Frozen peas, corn, black beans, capsicum

Instructions

1. Preheat an oven to 200 °C (392 °F).
2. In a baking tray add a stock cube, a cup of water, and a cup of frozen vegetables.
3. Put a rack on the baking tray and put the chicken thigh on top.
4. Brush some Queensland nut oil on the chicken.
5. Insert a meat thermometer.
6. Put the chicken and vegetables into the oven.
7. Cook until the target temperature reaches 78 °C (172 °F).
8. While the chicken is resting put the cooked vegetables into a frypan and heat until all the stock reduces.
9. Serve on a plate and eat.

Today’s lunch

For lunch I finished off the spam and speck in the refrigerator along with the red cabbage slaw and pickled radish and red onion from last night.