These chicken thighs are super easy and quick to pull together. Leaving them in this marinade overnight is the best option for a deeper flavour.

Serves 4

1 kg boneless skinless chicken thighs
50ml olive oil
1 x lemon, juiced 
4 x garlic cloves, minced
1 tbsp honey
1 tsp paprika
1 tsp onion powder
1 tsp dried oregano
¼ tsp chilli pepper flakes
Pinch of salt and pepper to taste
50g grated parmesan 
Preheat the oven to Gas 6/200C/180C fan
In a medium sized bowl, combine the olive oil, lemon juice, honey, garlic, spices, salt and pepper to taste and grated parmesan. Whisk together and remove a quarter of the mix for later.
Add chicken thighs to the rest of the mix and stir around to coat in the mixture. Refrigerate for at least 30 minutes or overnight. 
Place the chicken on a baking tray and bake for around 20 minutes.
Once the chicken is cooked, cover with the remaining marinade.
I served mine with crushed baby potatoes and green beans. Delicious! 


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend