Simple Chicken Supper
June 11, 2010
This chicken recipe is so easy and simple and YUM!
Chicken with chilli, lemon, mint and yogurt
1 pack boneless chicken thighs (about 10)
4 cloves of garlic, crushed or chopped
1 red chilli (or more to taste) chopped
2 lemons (zest of 1, juice of 2)
Glug of olive oil
5-7 sprigs of fresh thyme
2 handfuls fresh mint leaves
sea salt and black pepper
Pre-heated oven to 180-200
1. Make shallow slashes in the chicken thighs with a sharp knife and toss them in a large bowl with everything except the mint and yogurt making sure they are throughly coated. Add the lemon halves. Let them marinate for about half an hour if possible.
2. Place the thighs in a roasting dish and pour the rest of the marinade over them and add the lemon halves to the dish placing around the chicken. Crush salt over the thighs and cook for roughly 30-40 minutes, making sure you baste the chicken with the juices halfway through.
3. When they are done, sprinkle with about a tbsp of water and add the mint leaves and cook for another 4-5 minutes.
4. Add sea salt to the yogurt to taste and serve the chicken with the yogurt and a simple salad (I added chips as well!)
The leftover chicken made amazing sandwiches, wholemeal crusty bread, mayo and some salad leaves… so good!
This is an adapted recipe from The Times