Roasted Lemony Chicken with Courgettes

cook 30 mins
  • 4 chicken thighs, about 100 g (3 1/2 oz) each
  • finely grated rind of 1 lemon
  • 1 garlic clove, crushed, plus 2 whole cloves, unpeeled
  • 4 tablespoons olive oil
  • 375 g (12 oz) new potatoes, halved if large
  • 1 red onion, cut into wedges
  • 1 courgette, thickly sliced
  • 1 tablespoon thyme leaves, plus a few sprigs to garnish
  • salt and pepper
  • Cut a few slashes across each chicken thigh. Mix together the lemon rind, crushed garlic and 2 tablespoons of the oil in a bowl, then rub the mixture over the chicken, pushing it into the slashes. Place in a roasting tin with the potatoes and season. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
  • Add the onion, courgette, unpeeled garlic and thyme leaves to the tin and drizzle with the remaining oil. Return to the oven and roast for a further 15 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
  • Squeeze the soft garlic over the chicken and vegetables, discarding the skin, and serve garnished with thyme sprigs.
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