Ingredients
- 4 organic, skin-on chicken thighs
- Juice & zest of 1 lemon
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped (plus extra for serving)
- 2 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- Salt & black pepper
Method
- In a bowl, mix lemon juice and zest, thyme, parsley, garlic, olive oil, salt and pepper.
- Rub the marinade all over the chicken thighs and leave to marinate for at least 20 minutes (or up to overnight in the fridge).
- Preheat oven to 200°C. Place chicken thighs skin-side up on a baking tray and roast for 30–35 minutes until golden, crisp and cooked through.
- Finish with a sprinkle of fresh parsley before serving.
