University Kitchen – Recipe #6 🧄 One-Pan Garlic Bread

🎓 University Kitchen – Recipe #6

🧄 One-Pan Garlic Bread

A quick, budget-friendly side that needs just one pan. Crispy, buttery, garlicky and perfect with pasta, soup or as a snack.

Ingredients

• 1 small baguette or crusty loaf, sliced
• 75g butter, softened
• 4 garlic cloves, crushed
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• Salt and freshly ground black pepper

Easy alternative: If you don’t have fresh herbs, use 1–2 teaspoons of dried Italian mixed herbs instead.

Method

1. Mix together the softened butter, crushed garlic, fresh thyme, rosemary, salt and black pepper. (Or use dried Italian mixed herbs instead of the fresh herbs.)
2. Spread the garlic butter generously over each slice of bread.
3. Heat a large frying pan over a low heat.
4. Place the bread butter-side down in the pan and cook for 3–4 minutes until golden and crisp.
5. Turn over and cook for another 2–3 minutes until warmed through and beautifully crispy.
6. Serve immediately while hot.

University Kitchen Tip 🎓

Cook the bread gently over a low heat so the garlic becomes sweet and fragrant without burning. This recipe is easy to adapt with whatever herbs you have at home.

🎓 University Kitchen – Recipe #5 One-Tray Roast Chicken Legs with Baby Potatoes

🎓 University Kitchen – Recipe #5

One-Tray Roast Chicken Legs with Baby Potatoes

Simple, wholesome, and packed with flavour, this one-tray meal is perfect for busy students or anyone who wants a delicious dinner with minimal effort and washing up.

Ingredients

• 4 chicken legs
• 1 bag baby potatoes (500–750g)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 6–8 sprigs fresh thyme
• 25g butter

Method

1. Preheat your oven to 200°C (180°C fan).
2. Place the chicken legs and baby potatoes into a large roasting tray.
3. Drizzle over the olive oil and season with the salt and pepper. Strip most of the thyme leaves from the sprigs and scatter them over the chicken and potatoes, then add the remaining sprigs to the tray. Rub everything well so the chicken and potatoes are evenly coated.
4. Arrange the chicken skin-side down amongst the potatoes.
5. Add the butter in small pieces around the tray.
6. Roast for 1 hour, allowing the chicken to become tender and the potatoes to cook in the buttery, herby juices.
7. Turn the chicken skin-side up and switch the oven to Air Fry mode for 3 minutes, or until the skin is beautifully golden and crisp.
8. Spoon the buttery thyme-infused juices over the potatoes before serving.

KuksKitchen Tip ❤️

Don’t waste those delicious pan juices! Spoon them generously over the chicken and potatoes just before serving—they’re packed with the flavour of fresh thyme, butter, and roasted chicken.

Enjoy! 🍗🥔