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.
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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.
Bake uncovered at 375 for about 35 minutes or until chicken juice runs clear when pierced, turning chicken once during cooking.
lemon lavender bars sound delish for dessert after this scrumptilicious chicken! I'm always seeking easy chicken dishes, and you can never go wrong with garlic and lemon!
ReplyDeleteYUM! Lemon is soooooo good with chicken!
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