Tuesday, September 24, 2013

Garlic-marinated roasted chicken thighs with lemon and fresh herbs

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. 

xx

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.



2 comments:

  1. 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!

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  2. YUM! Lemon is soooooo good with chicken!

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