This chicken goes beautifully with roasted potatoes or it can be served with rice - pour the leftover juices over it. If you are making it with potatoes, they can be cooked in the same dish in this case make double the amount for the dressing.
INGREDIENTS
2-3 chicken thighs
For the dressing:
1 tsp kosher salt
1/2 cup fresh lemon juice ~ 2 lemons
2 tbsp olive oil
1 clove garlic, minced
1/2 tbsp dried oregano or rosemary
1/2 tsp freshly ground black pepper
⅛ tsp cayenne pepper (optional)
2-3 chicken thighs
For the dressing:
1 tsp kosher salt
1/2 cup fresh lemon juice ~ 2 lemons
2 tbsp olive oil
1 clove garlic, minced
1/2 tbsp dried oregano or rosemary
1/2 tsp freshly ground black pepper
⅛ tsp cayenne pepper (optional)
Makes 2 portions
348 Calories per portion
Total Fat 18g
Saturated Fat 4.4g
Total Carbohydrate 2.9g
Dietary Fiber 0.9g
Total Sugars 1.4g
Protein 41.3g
Calcium 48mg
Iron 2mg
Potassium 447mg
348 Calories per portion
Total Fat 18g
Saturated Fat 4.4g
Total Carbohydrate 2.9g
Dietary Fiber 0.9g
Total Sugars 1.4g
Protein 41.3g
Calcium 48mg
Iron 2mg
Potassium 447mg
1Arrange the chicken in a baking dish. Tip: You can use a foil boat for easy clean up afterwards instead - there will be a lot of splatter.
2Mix all of the ingredients for the dressing and pour it over the chicken.
3Cover the dish with foil and roast in the middle of the oven at 200°C (392°F) for 45 minutes. Remove the foil top in the last 10 minutes to get the chicken to brown. Serve hot.
