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Roasted lemon and thyme chicken
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Deliciously succulent roast chicken thighs flavored with zesty lemon juice and aromatic rosemary.
Ingredients:
  • 4 large chicken thigh fillets, trimmed
  • 6 fresh thyme sprigs
  • 2 tsp lemon rind, finely grated
  • 65.63 gm lemon juice
  • 2 carrots, sliced
  • 200g brussels sprouts, trimmed and halved
  • 400g cauliflower, cut into florets
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Place chicken thigh fillets in a roasting pan and mix with thyme sprigs, lemon rind, lemon juice, and olive oil. Season with salt and pepper, then roast for 20-25 minutes until the chicken is golden and fully cooked.
  • Place carrots, brussels sprouts, and cauliflower in a metal steamer over a large saucepan of simmering water. Steam for 3 to 4 minutes until tender. Serve the chicken alongside the vegetables.

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