For a speedy one pan dinner that makes a fab alternative to a whole roast chicken, these roast chicken thighs have the delicate flavour of lemon and mint and go so well with all the usual Sunday roast trimmings. Whether you’re short on time in the week, or simply looking for a no-fuss weekend dinner, this chicken thighs recipe is the perfect choice.
- 6 free-range chicken thighs, bone-in and skin left on
- 2 lemons, cut into wedges, plus 1 more, juiced
- 2tbsp olive oil
- large handful mint leaves, roughly chopped
- 1 garlic clove, very finely chopped
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chicken thighs and lemon wedges in a roasting tin, drizzle the oil over and season.
Roast for 25 minutes or so, until golden and cooked through. Mix the mint leaves with the garlic and the lemon juice, and pour over the chicken. Serve immediately with a green salad and jacket potatoes.