Butter and Lemon Roasted Chicken Thighs

cook 30 mins
  • 8 boneless, skinless chicken thighs
  • finely grated rind and juice of 1 lemon
  • 3 tablespoons chopped parsley
  • 50 g (2 oz) butter
  • pepper
  • Put the chicken thighs in a large mixing bowl with the lemon rind and juice, parsley and plenty of pepper and mix well to coat the chicken. Roll each of the coated thighs back into shape and secure with a cocktail stick.
  • Put the chicken thighs in a roasting tin, pouring any remaining juices over them, and top each with a small knob of butter. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes or until golden and cooked through. Serve with seasonal vegetables.
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