Roast Chicken Thighs

Roast Chicken Thighs

Roast Chicken Thighs

These lemon and herb roasted chicken thighs are equally tasty whether you have them straight out of the oven with spinach, green and white beans and brown rice. Or enjoy them cold as part of a picnic with family and friends.

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 50 min

Ingredients

  • 3 tbsp Flora Buttery
  • 1/2 tsp fresh thyme, finely chopped
  • 1 tsp fresh flat-leaf parsley
  • 1 clove garlic, crushed
  • zest and juice of 1 lemon
  • 8 skinless, boneless chicken thigh fillets (500g)
  • 100 g (3.5oz) baby spinach
  • 1 tinned white beans (14oz), rinsed
  • 100 g (3.5oz) green beans, cut in 3
  • 200 ml chicken stock
  • 50 g (2oz) Parmesan shavings

Directions

  1. Preheat oven to 180°C, 160°fan, gas mark 4.
  2. In a small bowl mix 2 tablespoons Flora Buttery with herbs, garlic, lemon zest and lemon juice and rub generously over the chicken thighs.
  3. Place the chicken on a roasting tray and cook in the oven for 35-40 minutes until nice and golden and cooked through.
  4. Meanwhile, heat remaining Flora Buttery in a medium sized saucepan. Add white beans, green beans and spinach and cook on medium heat for 3-4 minutes. Add the stock, bring to the boil and simmer for about 5 minutes until the green beans are tender.
  5. Serve the chicken on a plate topped with the beans and Parmesan shavings.
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