Roast lemon & thyme chicken & veg


Prepare the chicken thighs by rinsing and blotting dry with paper towels . Then rub with a mixture of garlic,thyme,salt and pepper and pour the juice of two lemons over them,Slice 2 large onions,4 large carrots and some garlic cloves. Heat some butter in a large oven dish and then add the vegetables,2 bay leaves ,1 teaspoon of mixed spice and a pinch of chili flakes. Add some peas ,season to taste and 2 cups of chicken stock . Add the squeezed lemon halves you used before for the lemon juice. Take off the heat ,put the chicken thighs on top and cover with foil. Bake in a 180 C preheated oven for about 30 minutes then remove the foil and cook until the thighs are cooked through . To check pierce with a skewer and if juices run clear it is cooked.1964921_558166837623595_1849630214_n 1900070_558166810956931_1035323022_n

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