Chicken thighs with lemon and thyme


I’m having one of those days when everything happens at the same time – urgent emails need answering, the phone doesn’t stop ringing and all my clients’ work need to be prioritized. On days like these planning dinner takes a backseat, although all I want is a meal to make me feel better.

This baked chicken with lemon and thyme is just the thing. It only takes a few minutes to prep the chicken and it cooks in no time at all. It’s delicious and nutritious and goes very well with veggies, no starch needed. Keep this recipe in your pocket for those crazy days.


Recipe adapted from i am a food blog


6 chicken thighs

Macadamia oil or olive oil

1 lemon, sliced

Juice of half a lemon

Few sprigs of thyme


1. Lightly brush the chicken thighs with oil and sprinkle some salt and pepper on both sides.

2. Place the chicken in an ovenproof dish, skin facing up. Squirt some lemon juice on the chicken and top with slices of lemon and a few sprigs of thyme.

3. Bake the chicken with a lid on in the oven at 180 degrees for half an hour. Take the lid off and grill in the oven for about 10 minutes, or until the skin is quite crispy.

4. Serve with a broccoli gratin and sweet baby carrots.


4 thoughts on “Chicken thighs with lemon and thyme

  1. Oh my, lemon, thyme and chicken is a classic combo that will never tire. Great recipe to keep handy for the winter… I am hungry now!

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