Hey, shout out to the meat eaters, don’t worry I’ve not forgotten you, I know I’ve done 5 vegetarian recipes in a row now! But fear not, I’m not turning into a vegetarian blog, I just get carried away with all these yummy Autumn vegetables and well, those veggies just taste so good!! See once a vegetarian! Anyway on a more serious note this lemon garlic chicken is not only easy and tasty it’s cheap too, even cheaper if you are growing your own herbs 😉
So, how’s this for a super tasty weeknight dinner? Tasty chicken thighs cooked with lemon, garlic, tomatoes and fresh herbs. With less then 10 ingredients, just 8 in fact, this is really easy to make, and while it’s in the oven you can make your rice and steam your vegetables to go with it, so dinner could be on the table in under 40 minutes! No need for cream or wine here as those juicy tomatoes roasted with the stock and lemon juice make for a really tasty sauce. Oh my goodness you should have heard the sounds from the dinner table! It really is that tasty, the whole family loved it, even my girl who is a bit funny about bones in her chicken 😉
Serves: 4 Time: 40 minutes
9 Chicken Thighs (skin on)
1+ 1/2 Lemon, sliced
1 Bulb of Garlic, cut in half
6 Cherry Tomatoes (on the vine)
A couple of sprigs of fresh Rosemary
A couple of sprigs of fresh Thyme
100 ml Vegetable Stock
1 Tbs Rapeseed Oil
- Preheat the oven to 180 degrees C
- Heat the oil in a large skillet or any hob to oven pan. Place the chicken skin side down on the pan and brown for about 2 minutes then turn then over and cook for another 2 minutes. Drain off the oil.
- Add the lemon slices, garlic, herbs and tomatoes to the pan, squeeze in the juice of half a lemon, then pour over the stock.
- Transfer the pan to the oven and cook for 35 minutes or until the chicken is cooked through.
- Serve with some brown rice and greens.
Notes: I used a vegetable bouillon that is low in sodium to make the stock. I basted the chicken half way through cooking to keep the chicken moist, you can remove the skin if you like before cooking to cut down on the fat 😉