Roast Chicken Thighs + Vegetables from The Flavor Equation by Nik Sharma

Ingredients

• 2 Tbsp chopped chives
• Fine sea salt
• 1 fresh green or red chilli such as bird’s eye chillies, thinly sliced
• 1 cup [120 g] fresh or frozen peas (no need to thaw)
• ½ tsp coarsely ground black pepper
• 1 Tbsp extra-virgin olive oil
• ½ tsp black peppercorns
• 1 tsp Fine sea salt
• 8 oz [230 g] sliced mushrooms
• 1 lb [455 g] new potatoes
• 2 Tbsp white vinegar
• One 1 in [2.5 cm] piece fresh ginger, peeled
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp Worcestershire sauce
• 4 chicken thighs (total weight about 2 lb [910 g]), bone-in and skin left on
• 2 garlic cloves, peeled