This tray-bake is one of the easiest yet most delicious meals to star as the center of your holiday table.
Enjoy succulent chicken thighs bathed in a marinade of garlic, rosemary, parsley, and thyme punctuated by the zesty notes of lemon.
Our holiday hint: let the chicken mingle with the marinade for at least 30 minutes – the longer, the merrier!
Time to cook: 75, Serves: 6
Ingredients:
- 6 bone-in chicken thighs, approximately 1kg
- ⅓ cup extra virgin olive oil
- 6 cloves garlic, sliced & finely chopped
- 5 sprigs rosemary, stems removed & finely chopped
- ¼ bunch parsley, leaves & stems finely chopped
- 10 sprigs thyme, leaves picked
- 3 lemons
- 1 brown onion, finely sliced
Method:
Preheat the oven to 200°C or 390°F.
Combine the olive oil, garlic, rosemary, parsley, and thyme in a shallow bowl. Zest one of the lemons into the bowl. Add in the juice of two lemons and season generously with sea salt and black pepper. Whisk to combine. Place the chicken into the marinade and toss to coat. Leave to marinate for a minimum of 30 minutes.
Arrange the onion slices across the base of a casserole dish. We used a 30cm by 20cm dish. Thinly slice the remaining lemon and add a few slices to the baking dish. Place the marinated chicken pieces on top and pour over the remaining marinade. Season with some additional sea salt.
Bake in the pre-heated oven for 25 minutes. After 25 minutes carefully baste the chicken with some of the pan juices. Then change the oven setting to fan grill or grill and cook for a further 10 minutes or until the chicken is cooked to your liking.
Serve with your favorite sides.
Any leftovers will keep in the fridge for 3-4 days.
