Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crispy-skinned chicken thighs roasted with lemon and garlic, with tenderstem broccoli.
Equipment: Roasting tin
Measures and names
Ingredients
- 8 bone-in chicken thighs, skin on
- 1 lemon, halved
- 6 garlic cloves, unpeeled, bashed
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 300 g tenderstem broccoli (broccolini)
- salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Toss the thighs with the oil, oregano and seasoning in a roasting tin.
- Tuck in the garlic and lemon halves, cut-side down. Roast for 30 minutes.
- Add the broccoli to the tin, turn it in the juices, and roast for a further 10-12 minutes until the chicken is golden and cooked through.
- Squeeze the roasted lemon over everything before serving.
Swaps and tips
Thighs stay juicier and are cheaper than breast. Throw the broccoli into the tin for the last 12 minutes to save washing up.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 4 g | 3 g | 23 g | 349 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
