LEMON, GARLIC, & ROSEMARY CHICKEN TRAYBAKE

LEMON, GARLIC, & ROSEMARY CHICKEN TRAYBAKE

Takes: 55 minutes (plus chilling)

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Serves: 4

Ingredients:

  • Juice of 1 lemon, plus 1 sliced lemon 
  • 2tbsp olive oil 
  • 2 garlic cloves, crushed, plus 4 whole cloves 
  • 6 fresh rosemary sprigs 
  • 4 skin-on, bone-in chicken thighs 
  • Salt and freshly ground black pepper 

Step by Step:

  1. Preheat the oven to 200°C (fan 180°C, gas 6). Line a shallow oven tray with baking paper. 
  2. Combine the lemon juice, olive oil, garlic and the leaves from two of the rosemary sprigs in a large bowl. Add the chicken, season with salt and freshly ground black pepper, and turn to coat in the marinade. Cover and chill for at least 30 mins. 
  3. Arrange the lemon slices and whole garlic cloves on the prepared tray. Top with the chicken, skin-side up, and scatter over the remaining rosemary sprigs. Bake, basting frequently, for 45 mins or until the chicken is cooked through. Serve.