Lemon and garlic chicken

Recipe from: 1/1/1997 12:00:00 AM
Ingredients 7
Servings 2


Serving Change
  • 15
    chicken thighs, deboned and skinned if desired
  • salt and freshly ground black pepper
  • 45
    fresh coriander leaves, finely chopped (optional)
  • 3
    cloves garlic, crushed
  • 1
    rind and juice of a lemon
  • 10
  • butter


Preheat the oven to 200 ºC (400 ºF). Spray an ovenproof dish with non-stick spray or grease well. Spread open the chicken thighs if deboned. Season inside with salt and black pepper, three quarters of the coriander leaves, garlic, lemon rind and half the lemon juice. Seal the thighs and place in the prepared dish, open side facing down. Sprinkle with salt, black pepper and paprika. Sprinkle with the remaining coriander leaves and lemon juice. (If using chicken thighs with bones and skin, sprinkle half the seasonings on one side of the thighs and the other half on the other side.) Chill for about 2 hours or overnight. Dot with butter and bake for about 40 minutes or until golden brown and done. Garnish with lemon slices and fresh coriander leaves. Serves 10-15.

Read more on: poultry  |  bake


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