adapted from The Newlywed's Cookbook ...
This is a delicious chicken recipe that has never failed to delight my guests and always allows me to relax while entertaining, secure in the knowledge that this chicken will be sumptuously tender and delicately fragrant. This is also a great recipe for entertaining because you can leave the chicken in a hot oven to keep warm whilst plating up your accompaniments and it will not dry out. Finally, although the list of ingredients suggests that this will be a hot and spicy dish, I find it delicious and I am definitely a bit of a wimp when it comes to very spicy food!
Serves: 4-6 as a Main Course (allowing 2-3 per person, or more if serving with other meat mains) Difficulty: Easy
12-16 Chicken Thighs
5 Tbsp Extra Virgin Olive Oil
Juice of 2 Lemons, Freshly Squeezed
1 Tbsp Ground Cumin
1 Tsp Paprika
½ Tsp Chilli Flakes
1 Tsp Dried Oregano
Small Bunch Thyme Sprigs
2 Tsp Coarse Sea Salt
1 Tsp Cparsely Ground Pepper
Handy Tip: The chicken really becomes full of flavour if you allow it to marinate in the remaining ingredients overnight. I therefore complete all the preparation steps (Steps 1 & 2) the night before I am going to cook and serve it.
1. Clean your chicken and remove any excess fat. Place the thighs in a large roasting dish, skin side up.
2. Mix all the other ingredients in a jug and pour over the chicken thighs, basting a couple of times to make sure they are thoroughly coated.
3. Preheat your oven to 200°C and cook the chicken for about an hour, basting every 20 minutes or so.
5. Serve with your choice of accompaniments. I often serve this recipe with my All Time Favourite Roast Potatoes and Buttery Garlic Green Vegetable Medley, recipes coming soon ...
|I also often freeze any leftovers - the chicken still tastes divine when reheated, and makes a great supper when served with rice and brocolli.|
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