LEMON & GARLIC CHICKEN, frugal, make ahead, easy-peasy

The depth of flavour and degree of tenderness in this chicken dish is surprisingly easily achieved                                                                  

Tuscan Chicken (with lemon and garlic) with Corn & Plum Slaw in background
'Grand - refreshing and bright.' 'Delicious.' 'Can't believe how tasty & inexpensive this is.' 

  
Lemon and Garlic Chicken - also known as Tuscan chicken - was one of the first dishes 67 served to the Lunch Club members way back in January 2015.  It was such a success, 67 makes no apologies for repeating it. 

It's the perfect recipe for supermarket specials on chicken thighs, when you're not certain how good the meat is.  The marinade turns a basic protein into a gourmet dish.  Cooked and cooled, the thighs are also an easy-to-eat protein for lunch al desko or on picnics.

The thighs needs only three ingredients for the marinade but they do need to sit several hours and preferably overnight for maximum flavour and tenderness.  Make the effort to marinade the bone side of the thighs as well as the meaty side; it's worth it.

The original recipe was from Ina Garten but adapted to reduce fat and salt.    

Serves 4-6 with sides
Cost: £3.

Ingred:

3 tbsp olive oil
2 tsp grated lemon zest
1/3 cup fresh lemon juice (3 lemons approx)
1 tbsp minced or grated garlic (3 cloves)
1 tbsp fresh or 1 tsp dried rosemary, oregano or parsley (opt)
cracked black pepper and a little salt

1 pkg chicken thighs (about 7), skin removed

Method

1.  Combine first 6 ingredients; pour into a dish large enough to fit the thighs.
2.  Place thighs bone side down in the dish; cover with cling film; leave at least 4 hours.  
3.  Turn the thighs.  Re-cover and put in fridge at least 4 hours or overnight.
4.  Bake on a baking rack in a low-sided tray, uncovered in pre-heated oven at 350f/180c/ gas 5; first, bone side up 20 mins; then turn and bake flesh side up 15-20 mins. more  
5.  Lightly salt and pepper and serve OR leave to cool. 
6.  Eat warm with Positively Terrific Potato, Onion & Carrot Melange or cold with potato salad or fresh baked bread, baby tomatoes and cucumber chunks.

Tip:
Don't throw away the skin from the thighs; spread them out over a baking rack in a tray and bake at 350f/180c/ gas mark 5 for half an hour; the fat will be rendered off and you will be left with lovely crispy bits which can be broken up and used to garnish the chicken or the salad

Comments:

'I can't believe how tasty this is and how inexpensive.'  20-something Lunch Club member.

'The chicken was really grand - refreshing and bright.'  Political Agent

'Delicious.' Mature housewife

                          

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.