Lemon & Herb Chicken


This Middle Eastern inspired recipe combines succulent chicken thigh with roasted red peppers and za’atar spices in a fresh summer dish that’s bursting with flavour.

Step 1 - You Will Need:
  • 2 large diced red peppers
  • 8 medium diced chicken thighs
  • 1 teaspoon of fresh thyme leaves
  • 2 cloves of chopped garlic
  • A pinch of freshly ground black pepper
  • 1 tablespoon of olive oil
  • 3 teaspoons of za’atar dried spice mix
  • 1 teaspoon of salt
  • Juice and zest of 1 lemon
  • 1 teaspoon of freshly chopped parsley
To Make:
  1. Mix all the ingredients together and leave to marinate for 2 hours or overnight.
  2. Roast in the oven at 200°C for 15 to 20 mins until fully cooked and evenly browned.
Step 2 - You Will Need:
  • 200ml of chicken stock
  • 1 tablespoon of cornflour
To Make:
  1. Pour the chicken stock over the chicken and bake for a further 15 to 20 mins until thickened and bubbling.

Makes 4 servings
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