07/10/2026
BIG BATCH ENERGY: Welcome to the start of a series called BBE.
I am always making enough food for 8-10, and most of it can be fridged, frozen or Frankensteined for another feast.
To kick things off we have this succulent, gloriously easy chicken thigh recipe. It does involve overnight marinating, however I have found foresight to be far kinder than hind, so don't wish you'd already prepared it... get it ready for future you.
We're a family of five and three of us are adults, so leftovers are rare. But the 20-year-old was out, and four thighs survived. Tomorrow they get deboned onto rolls. Or into a salad. Or through noodles, because this chicken doesn't commit to any one culture - it will go miso and rice noodle as happily as it goes iceberg and pan juices.
A more in-depth recipe is online tomorrow but the basics are below for today:
10-12 chicken thighs, bone in skin on. Blitz juice + peel of 1 lemon (no pith), 1/2 tbsp sea salt, 1/4 c EVO oil, 4 garlic, 1/4 c oregano. Stir through 500g Greek yoghurt, toss chicken through, marinate O/nite (or freeze now, thaw later). Out of fridge 1 hr. Preheat big roasting pan 220C fan. Oil the hot pan, chicken skin side up, no paper. Roast 35-40 min, turn pan halfway. Onto a warm platter. Pan + juices on the stove top, whisk to emulsify. Drizzle over, serve with big chunks of iceberg, sauce dresses the lettuce.
