Lemon, Garlic & Herb Chicken with Spring Vegetables
Fresh, simple and perfect for a warmer evening.
You'll need:
• Chicken thighs
• 2 lemons
• 3 cloves garlic
• Fresh rosemary or thyme
• Olive oil
• Salt & cracked pepper
• Baby potatoes
• Zucchini
• Red onion
• Cherry tomatoes
How to make it:
Combine the juice and zest of one lemon with crushed garlic, herbs, olive oil, salt and pepper.
Coat the chicken and allow it to marinate for at least 30 minutes.
Place the baby potatoes in a roasting tray and cook for around 15 minutes at 200°C before adding the chicken, zucchini, onion and remaining lemon.
Roast until the chicken is cooked through and beautifully golden. Add the cherry tomatoes for the final 10–15 minutes.
Finish with fresh herbs and a squeeze of lemon.
BUTCHER'S TIP:
Boneless chicken thighs are ideal for this dish. They stay juicy, take on plenty of flavour and are difficult to overcook.
MAKE IT YOUR OWN:
As the weather warms up, cook the chicken on the BBQ instead and serve it alongside grilled vegetables and a fresh garden salad.