Friday, 5 August 2011
Chicken Thighs with Lemon and Thyme
See, I'm keeping to my word, here is another recipe that doesn't take long and is very quick to prepare. It is a very light dish and perfect on a nice sunny evening, with a glass of white wine or a gin and tonic!
4 skinned and boned chicken thighs
6 sprigs of thyme
Salt and pepper
Extra virgin olive oil
Heat the oven to 180C. Put the chicken in a oven-proof dish and squeeze 1 lemon over the chicken. Pull off the leaves from 3 of the thyme sprigs and put in the dish. Add a splash of olive oil, season with salt and pepper and mix together.
Just before you place in the oven, put the other 3 thyme spigs in the dish and cook for about 20-25 minutes. For the last 5 minutes squeeze in the second lemon.
I like to serve the chicken on a bed of mixed salad leaves and pour over some of the hot olive oil and lemon juice on the chicken. I also like to serve this with new potatoes and summer vegetables such as asparagus or French beans.
NB If you cannot get skinned and boned chicken thighs, just use regular chicken thighs and remove the skin and bone. If you can't be bothered to remove the bone, just increase the cooking time by about 10 minutes. Always make sure the juices run clear when cooking chicken.