Slow roast chicken thighs
Tested on Norah
At 9 months babies are working on their pincer grip. Soft finger strips and small pieces both work.
Age is a guide. Readiness, texture and allergens matter more than the number.
For the family
Makes about 4 servings.
- 8
- 600 g
- 3
- 1
- 3 tbsp
- 4
- 1
- 1 tsp
- 1 tsp
- 1 tbsp
IronGood source
Keeps3 days chilled
FreezesYes, 2 months
For little ones
Same tray
Keep their thigh and vegetables on an unsalted
Finger-length stripsCut into strips about the size of your little finger.
Skip the skin. Check for small bones twice.
Check allergens and your child's feeding readiness before serving. Feeding notes are Emily's own and are not medical advice.
Method
- Heat the oven to 180°C fan. Tip the potatoes, carrots, onion and garlic into a large roasting tray with two tablespoons of the oil.
- Rub the chicken with the remaining oil and the oregano. Sit it on the vegetables, skin up, and squeeze over the lemon.Little one · Give the little one's thigh and a few vegetables their own corner of the tray.
- Season everything with salt, apart from the little one's corner. Roast for an hour.60 min
- Brush the honey over the chicken, apart from the little one's corner, and roast another ten minutes until sticky and golden.10 min
- Rest five minutes, then serve from the tray.Little one · Shred their meat. Cut their vegetables into finger-length pieces.
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