These tender chicken thighs are jam-packed with flavour. Just marinate, bake and consume with gusto.
Serves 4
Prep Time: 15 minutes + 30 minutes marinating
Cook Time: 25 minutes
Ingredients
8 skinless chicken thighs
½ cup natural Greek yoghurt
2 Tbsp olive oil
zest and juice of one lemon
4 cloves of garlic, minced
2 Tbsp Italian herbs or Oregano
1 tsp salt
1/2 tsp freshly ground pepper
2 Tbsp pomegranate seeds
Oven-baked vegetables to serve
Method
In a large bowl, mix together the yoghurt, olive oil, lemon zest and juice, garlic, herbs, salt and pepper.
Add the chicken to the marinade and stir until each piece is fully coated. Sit in the fridge to marinate for half an hour minimum.
Heat the oven to 200°C.
Line a baking tray with foil and arrange the chicken on the tray so there's no overlap. Bake for around 25
minutes or until cooked through.
Scatter the pomegranate seeds over the top of the chicken and serve with simple oven-baked vegetables.
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