This chicken goes beautifully with roasted potatoes or it can be served with rice - pour the leftover juices over it. If you are making it with potatoes, they can be cooked in the same dish in this case make double the amount for the dressing.
2-3 chicken thighs
For the dressing:
1 teaspoons kosher salt
1/2 cup fresh lemon juice ~ 2 lemons
2 tablespoons olive oil
1 clove garlic, minced
1/2 tablespoon dried oregano or rosemary
1/2 teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)
348 Calories per portion
Total Fat 18g
Saturated Fat 4.4g
Total Carbohydrate 2.9g
Dietary Fiber 0.9g
Total Sugars 1.4g
1Arrange the chicken in a baking dish. Tip: You can use a foil boat for easy clean up afterwards instead - there will be a lot of splatter.
2Mix all of the ingredients for the dressing and pour it over the chicken.
3Cover the dish with foil and roast in the middle of the oven at 200°C (392°F) for 45 minutes. Remove the foil top in the last 10 minutes to get the chicken to brown. Serve hot.