Roast Chicken Thighs with Lemon

We bought ‘the fast 800 recipe book’ and this is a meal it recommends.

385kCal Per Serving

A juicy and herb infused chicken recipe is perfect served with a large green and coloured leaf salad dressed with an optional salad dressing.

Ingredients

Chicken Thighs (bone in): 4 (150g each)

Lemons: 2, juice of 1 (2 tbsp), the other quartered (optional)

Olive Oil: 1 tbsp

Fresh Rosemary: 2-3 sprigs

Fresh Thyme Leaves: 2 tbsp (roughly chopped) or 1tsp dried

Garlic: 1 bulb (yes bulb!) halved (also optional)

If cooking the chicken straight away, preheat the oven to 200°c/180°c fan/gas 6.
Put the chicken in a bowl with the lemon juice and oil. Add the rosemary or thyme and season with sea salt and lots of ground black pepper. Toss well together. If you have time, cover and leave to marinate in the fridge for at least 1 hour and up to 4 hours.
Place the chicken, skin-side up, in a roasting tin with the herbs and quartered lemon, if using, and bake for 15 minutes. Remove the tin from the oven, add the garlic, if using, and cook for a further 20-25 minutes, or until the chicken is lightly browned, tender and cooked all the way through.

NOTE: if you remove the skin you can subtract 25 calories per serving!

Dijon Mustard: 1tsp

Balsamic Vinegar: 1 tbsp

Olive Oil: 5 tbsp

Combine all ingredients and add salt and a generous serving of black pepper to a screw top jar and shake well.

1 tablespoon is 102kCal so simply add this to the recipe total.