Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs

Tender & Juicy Chicken thighs, served over a bed of cannellini beans, all drizzled with the tasty tray-bake juices and finished with a big handful of fresh parsle
Servings: 4


  • 2 brown onions
  • 3 garlic cloves
  • 1 lemon
  • 100 ml chicken broth
  • 500 g chicken thighs
  • 2 tbsp melted butter
  • salt + pepper
  • 1 tbsp capers
  • 20 g parsley
  • 1 can cannelini beans drained


  • Pre-heat the oven to 180°C
  • Thinly slice the brown onions and mince the garlic. Scatter these over the baking tray to form an even layer.
  • Cut the lemon in half. For the first half; zest and juice the lemon, and add this to the tray bake. With the second half; thinly cut into slices and position around the tray.
  • Pour the chicken broth over the vegetables, then lay the chicken thighs out on a single layer over the vegetables. Brush the top of each thigh with melted butter, then season with salt and pepper. Scatter the capers over the top.
  • Bake for 45 minutes- rotating the tray halfway; until the chicken is golden or until the internal temperature of the chicken reaches 75°C. Remove from oven, and rest for 15 minutes.
  • Serve the chicken thighs over a bed of the cannellini beans, and drizzle over with the softened onions and tray-bake juices.
  • Add a handful of chopped parsley on top, and garnish with a few lemon slices.

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