1. Homepage
  2. Family Favourites
  3. Easy as Lemon, Herbs & Chicken

Easy as Lemon, Herbs & Chicken

  • recipe image cover
  • recipe image cover

BOOKMARK

PRINT

DELICIOUS

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.