Serves 2 / Difficulty – Easy / Prep 10 mins / Marinading time 1 hr onwards
This is a nice, fresh take on chicken and ideal for BBQ’s but also tastes fantastic cooked indoors. I recommend making a nice coleslaw and some roasted potatoes as a side dish.
Ingredients
For the rub
Fresh rosemary, chopped – 2 tbsp
Zest of one lemon (2 tsp)
Garlic, roughly chopped 2 large bulbs
Ground black pepper
Extra virgin olive oil – 2 tbsp
Lemon juice – 2 tbsp
For the chicken
Skin-on chicken thighs – 1kg
Extra virgin olive oil – 2 tbsp
2 clove garlic, crushed
Red Onion, quartered – x 2
• 3 shallots, halved
Method
First make the rub with the rosemary, lemon, garlic and pepper by placing the rosemary, lemon zest, chopped garlic, pepper and olive oil into a mini-chopper and pulse until well chopped.
Rub all over with the rosemary lemon herb mixture. Then arrange the thighs skin-side down and then pour over the lemon juice. Then marinate either for 1 hour at room temperature or over-night. Bring back up to room temperature before cooking.
To cook
Preheat an oven to 180 C.
Sear the chicken thighs in a frying pan, fry skin side down for 3-5 minutes and then turn over and continue frying until well browned all over.
Arrange the thighs skin side up in an oven proof dish and place the garlic and onion in between them. Pour over a glug of olive oil and then season with salt (and more pepper if you like).
Cook for 20 minutes or until the chicken thighs are done, check using a meat thermometer or prick the thighs and see if the juices run clear, if they run pink then cook them for a bit longer.
