Easy as Lemon, Herbs & Chicken
Description
Easy as says it all!
I love the term paddock to plate; to me it signifies the freshness, the quality, and a pure, unprocessed meal.
This recipe incorporates that ethos. It’s not only easy, but it highlights some of the beautiful ingredients that we can grow. Some things are better left untouched, unprocessed – and usually, naturally gluten free!
We use a good quality local olive oil from our region, Tarago, homegrown lemons and herbs and local protein. There’s a dash of salt and pepper but otherwise nothing other than beautiful ingredients showcased in a simple, delicious recipe.
Good food doesn’t have to be complicated. Enjoy xxx
Ingredients
| 8 skinless, boneless chicken thighs |
| 3-4 small/medium lemons |
| 1/4 c. extra virgin olive oil |
| a good handful of fresh thyme and oregano |
| 1 tsp. salt & pepper |
Directions
- 1
- Trim any fat off the chicken thighs.
- 2
- Season the thighs with salt and pepper.
- 3
- Place the chicken thighs in one layer on a disposable tray or marinading container.
- 4
- Pour over the olive oil and turn the chicken thighs to coat.
- 5
- Juice 2 lemons and pour over the chicken thighs, turning again to coat.
- 6
- Cut the remaining 2 lemons in half and squeeze over the chicken before adding the halves to the marinading tray.
- 7
- Marinade for as long as time permits.
- 8
- Lightly brush a little extra oil using kitchen towel over a cast iron grill tray.
- 9
- Heat the grill tray on high and place the thighs on the tray and arrange the lemon halves flesh sides down on the tray. (or use a BBQ for the following method)
- 10
- Continually baste the chicken thighs with the marinade while in the pan.
- 11
- Turn every 4 minutes as dark charred lines start to appear.
- 12
- Cook for approximately 15 minutes or until just cooked through.
- 13
- Serve immediately with sides.
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