Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 8 chicken thighs
- juice of 1 lemon
- 1 clove garlic, crushed
- 1/2 teaspoon dried thyme leaves
- white pepper
- 10 cherry tomatoes
- 2 Tablespoons butter or margarine
Makes: 4 servings (2 thighs per person)
Prep time: 10 minutes
Marinating time: 2 hours
Baking time: 30 minutes
Tip:
The secret to getting the outside of these chicken thighs so crispy and keeping the inside so juicy, is that they bake on a rack at a rather high temperature. Use a cooling rack in a shallow pan for perfect results.
Wash and pat chicken dry.
Put chicken in a bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated.
Refrigerate chicken for 2 hours, or more - turn pieces at least once.
Place thighs on a rack in the baking pan, skin-side up.
Sprinkle with salt and pepper.
Bake at 425 degrees for about 30 minutes
Halve cherry tomatoes.
Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat through.
Put chicken on serving platter. Spoon on sauteed tomatoes. Serve immediately.
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