A tasty dish with minimal prep time making it great for batch cooking.
Method
Prep Time: 10 mins
Cook Time: 30/40 mins
Preheat the oven to 200°C.
To make the marinade whisk together olive oil, lemon juice, garlic, chili flakes, dried mint, vinegar and salt and pepper to your liking.
Add the marinade to the chicken pressing it under the skin and toss to evenly coat. Cover and refrigerate for 15 minutes minimum (overnight ideally).
Heat one tablespoon of oil and 1 tablespoon butter in an oven-proof pan (or cast-iron casserole) over medium-high heat.
Add in the chicken thighs along with any marinade leftover and sear the chicken for 3 minutes on each side.
Transfer the pan with to the preheated oven and cook for about 15-20 minutes.
Once chicken is cooked, remove them from the oven and garnish them with fresh parsley and lemon wedges.
Ingredients
6 chicken thighs
2 tablespoons olive oil
Juice of one lemon
4 garlic cloves, minced
1 tsp of white wine vinegar
2 teaspoon dried mint
1 teaspoon chilli flakes (optional)
1 tablespoon butter
Garnish with fresh parsley and lemon slices
