Easy
Crispy Lemon and Herb Oven Roasted Chicken Thighs
These roasted chicken thighs come out crispy on the outside and incredibly tender and juicy on the inside.
These roasted chicken thighs come out crispy on the outside and incredibly tender and juicy on the inside.
Cooking Time
50 minutes
Prep Time10 minutes
Servings8
- 3 tbsp Flora
- 1/2 tsp thyme chopped
- 1 tsp parsley
- 1 crushed garlic clove
- 1 lemon zested juiced
- 8 chicken thighs, skinless and boneless
- 100 grams baby spinach
- 1 can rinsed white beans
- 100 grams green beans
- 200 ml chicken stock
- 50 grams Parmesan shavings
- Preheat the oven to 180°C, 160°fan, gas mark 4.
- In a small bowl, mix 2 tablespoons of Flora Buttery with herbs, garlic, lemon zest, and lemon juice and rub generously over the chicken thighs.
- Place the chicken on a roasting tray and cook in the oven for 35-40 minutes until it’s golden and cooked through.
- Meanwhile, heat the remaining Flora Original 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.
- Serve the chicken on a plate topped with the beans and Parmesan shavings.
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