Simple But Tasty Lemon, Honey and Thyme Chicken
I don't mean to blow my own trumpet but I honestly think this is the perfect midweek meal: it only uses one pan so minimal washing up, it takes seconds to prepare and cooks in forty minutes leaving you time to just chill out after work and it is incredibly delicious with the heavenly combination of crispy chicken skin, juicy meat, garlic, lemon, honey, thyme and a splash of wine wine!
I absolutely love chicken thighs. They're cheaper than breasts and yet they have more flavour, can be cooked on the bone and, most importantly, usually come with skin on for crisping up and devouring with joy! I like to serve this with a fresh green salad but it would work just as well with mashed or roast potatoes if you fancy something heartier.
Simple But Tasty Lemon, Honey and Thyme Chicken
Serves 2
4 carrots, chopped diagonally into 5cm pieces
4 free-range British chicken thighs, bone-in and skin-on
2 tbsp olive oil
2 tbsp clear honey
Finely grated zest and juice 1 lemon, plus 1 lemon, sliced
1 red onion, cut into wedges
1 garlic bulb, cut in half horizontally
100ml white wine
4 fresh thyme sprigs
Heat the oven to 200°C/180°C fan/gas 6. Put the carrots and chicken thighs in a bowl, toss them with the olive oil, honey, lemon zest and juice, then season with a generous pinch of salt and pepper. Transfer to a large baking tray, spread out in a single layer and roast for 20 minutes.
After 20 minutes, add the red onions, garlic and wine to the tray, then cook for a further 20 minutes. Add the lemon slices and thyme for the final 10 minutes. Check that the chicken is cooked throughout (the fibres should be set and clearly visible with no gelatinous patches) and the vegetables are tender. Serve with a crisp green salad.
I absolutely love chicken thighs. They're cheaper than breasts and yet they have more flavour, can be cooked on the bone and, most importantly, usually come with skin on for crisping up and devouring with joy! I like to serve this with a fresh green salad but it would work just as well with mashed or roast potatoes if you fancy something heartier.
Simple But Tasty Lemon, Honey and Thyme Chicken
Serves 24 carrots, chopped diagonally into 5cm pieces
4 free-range British chicken thighs, bone-in and skin-on
2 tbsp olive oil
2 tbsp clear honey
Finely grated zest and juice 1 lemon, plus 1 lemon, sliced
1 red onion, cut into wedges
1 garlic bulb, cut in half horizontally
100ml white wine
4 fresh thyme sprigs
Heat the oven to 200°C/180°C fan/gas 6. Put the carrots and chicken thighs in a bowl, toss them with the olive oil, honey, lemon zest and juice, then season with a generous pinch of salt and pepper. Transfer to a large baking tray, spread out in a single layer and roast for 20 minutes.
After 20 minutes, add the red onions, garlic and wine to the tray, then cook for a further 20 minutes. Add the lemon slices and thyme for the final 10 minutes. Check that the chicken is cooked throughout (the fibres should be set and clearly visible with no gelatinous patches) and the vegetables are tender. Serve with a crisp green salad.
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