Cook: 30-40 minutes

Difficulty: Easy

Chicken with a Garlic, Lemon Rub

Another recipe that could not be easier and yet, oh so tasty and healthy. The only slight annoyance for the “spur-of –the-moment” chef, is that, with this recipe it is ideal if the rub is put on the night before (2 hours before will also do, if that makes life any easier? Probably not! (You may be forgiven for doing it immediately before- I just haven’t tried this). So, ideally, this does require a wee-bit of organizational prowess. The good news is that the prep takes 10 minutes (ahead of time) and the cooking takes 35mins, in the oven, with no active involvement from you. (So you can sit back, put your feet up and enjoy a glass of wine… Who am I kidding?!... fire off a few emails, put the clothes on to wash, put the kids to bed, contemplate the ironing..you know the drill!). But one mouthful of this tangy, vibrant and aromatic chicken and you will be elevated to a far happier place.

Ingredients

Method

Ingredients

  • SERVES 4
  • 4 large Boneless, Skinless Chicken Thighs
  • Zest of 1 Lemon
  • 1 handful Of Fresh Rosemary Leaves
  • 3-4 Cloves of Garlic, finely chopped or minced
  • 2 Small chilies or 1 large, de-seeded and thinly sliced
  • Salt and Pepper to Taste
  • 2 tablespoon Olive Oil
  • 1 Lemon (Quartered)

Method

one. In a large bowl, toss the chicken thighs in the olive oil with a grind of salt and pepper, the chopped rosemary leaves, chopped garlic, chillies and citrus zest. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).

two. Preheat the oven to 180ºc. When ready to cook, place in a baking tray or oven dish, Tuck the quartered lemon pieces around them. Pour over a bit more oil, if needed, and cook for 25-35 minutes (depending on the size of your pieces), until cooked through.

Serving Suggestion. Brown or Wild Rice; Asparagus or a Green Salad

Possible Amendment.