My love of lemon and fresh herbs is nothing new, as evidenced by my lemon-herb roast chicken and my lemon-rosemary roasted baby potatoes. Oh, right, there was also baked cod with fresh herbs, lemon butter and olive foccacia breadcrumbs, and a salmon, leek and artichoke bake with lemon and dill. I can't get enough of these garden-fresh flavours. It's no surprise I'm also lusting after lemon-lavender bars I spotted on a blog earlier today. If I thought there was a hope in hell our 24-grocery store stocked lavender I'd be seriously contemplating a late-night trip! This recipe serves 4.
Whisk 1/3 cup olive oil, 5-6 cloves of mashed garlic, and 1/2 tsp each of salt and pepper. Pour into a large Ziploc bag and add 12 chicken thighs. Shake bag, then allow to marinate for a couple of hours or overnight.
Slice 2 lemons into rounds about 1 cm thick. Layer the bottom of a 11" oval pan with lemon rounds, then top with chicken thighs and marinade. Add a few sprigs of fresh herbs on top (I used sage, marjoram, rosemary and basil. Tuck a couple of extra lemon wedges amongst the chicken.