Herby Chicken Thighs

Herby Chicken Thighs

  • Thigh
  • 4 based on two thighs each
  • 1 hour, 5 mins
  • Easy
It’s all about the herbs for these delicious thighs. We don’t know about you, but we’re certainly dreaming of glorious summer days and wonderful warm summer evenings, sat outside chatting with family and friends. This delightful dish, with its succulent chicken thighs roasted in light, fresh fragrant flavours and crispy outer skin had us dreaming we were on holiday, for just a few moments at least.

Ingredients

Marinade

  • 1 teaspoon dried parsley
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh tarragon
  • 1 teaspoon dried chilli flakes
  • 1 garlic clove crushed
  • 1 large lemon zested and juiced (or two small)
  • 3 tablespoons olive oil
  • 1 tablespoons of runny Honey

Method

To make the sauce 

  1. In a large dish add all the dried and fresh herbs, crushed garlic, olive oil, honey, lemon zest and juice, mix well.

  1. Then add the chicken thighs to the bowl and coat well by rubbing in the marinade. If you can leave this for an hour before cooking, then fabulous. If not don’t worry.
  2. Peel and chop your potatoes.
  3. Line a large oven proof dish with twice the amount of parchment paper to the size of the dish. (You need enough to allow you to wrap the chicken and potatoes up to keep the moisture in while doing the first stages of cooking).
  4. Place the potatoes and chicken in the dish making sure to spoon any leftover sauce over the potatoes. Cover and tuck down any spare pieces of parchment paper.
  5. Cook in the oven for around 35 minutes, then unwrap the chicken and potatoes and roast for a further 10 - 15 minutes until they turn a beautiful golden colour and the skin turns crispy.

Sprinkle with fresh chives, if using, and serve with a lovely watercress salad or some buttered green beans.

Enjoy!