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.
Ingredients
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
Method
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 www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here