Chicken is a staple in our house and we have it atleast once a week. I try and experiment with the flavours each week so we dont get bored. Below is the chicken recipe I used in my meal prep this week, it is the perfect balance of herbs and citrus with the slight hint of chilli. I keep this refrigerated and use it for my meals during the week, this could be on its own or in a salad, whatever floats my boat on the day. Hope you enjoy this recipe.
Ingredients
1kg Chicken Thighs (Skin removed and fat trimmed)
1 tblsp Olive Oil
1 tblsp chicken spice
1 tsp paprika
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Sea salt
1 tblsp chilli flakes
½ teaspoon Mixed herbs
1 tblsp Fresh Parsley
1 tblsp Fresh Thyme
1 tsp Crushed black pepper
1 lemon
1 lemon zest
Instructions
1. Remove all skin and any visible excess fat on your chicken, pat dry and place in a bowl.
2. Grate the lemon zest onto your chicken.
3. Squeeze your lemon into a separate bowl and add the tablespoon olive oil.
4. Add all your spices and herbs to lemon and oil mix and stir to form a marinade.
5. Add your marinade the chicken bowl and mix well . Cover and refrigerate for atleast 2 hours, the more time it marinades the more flavourful it will be.
6. When your chicken is ready for cooking preheat oven to 180degrees Celsius
7. Place your chicken in an ovenproof dish and cook for approx 20 minutes turning the meat half way through. After 20 minutes , turn the oven to grill, and grill for about 3-5 minutes to help the tops of the chicken to brown.
8. When done, remove the chicken thighs to a plate. Allow the chicken to rest for 5 minutes before serving ( don’t skip this step) your chicken will be so moist.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #cookingwithlyndell
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