Lemon and herb chicken
Preparation
- In a bowl, combine the juice of 2 lemons, salt, pepper, paprika and herbes de Provence.
- Place the chicken pieces in an ovenproof dish. Sprinkle generously with the lemon-herb mixture.
- Slide the onion quarters into the middle of the chicken thighs. Finish with a drizzle of olive oil.
- Bake in a preheated oven at 200°c for 40 min. Baste from time to time during cooking with the juices.
- Remove from oven and sprinkle with a tablespoon of chopped flat-leaf parsley.
- Serve immediately with herbed bulgur, salad or rice. For an even sharper taste, add a squeeze of lemon juice before serving.
shopping list
Ingredients
4 chicken thighs
2 yellow lemons
2 onions
2 tbsp. olive oil
1 tsp paprika
2 tsp. herbes de Provence
salt and pepper
chopped flat-leaf parsley
