Chicken thighs are so cheap and so easy to cook. I love a meal that you can just throw into the oven and leave until it is done, no fussing or stirring or basting, just pop it in and let it do its thing.
My husband has always been a little bit funny about eating meat from the bone but roasted chicken thighs are now one of his favourite meals. They are so versatile too, sometimes we serve them with rosemary potato chips, sometimes with wholegrain vegetable rice or in the summer we love them with summer roasted veggie quinoa.
These Roasted Lemon Pepper Chicken Thighs would be great on a cold winters evening or equally as delicious on a warm summers night. They are also great cold, allow them to cool and refrigerate for a couple of days, perfect to add to a salad at lunch time!
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Clean Eating Roasted Lemon Pepper Chicken Thighs
- Yield: 4 Servings
- Ready In:
These Roasted Lemon Pepper Chicken Thighs would be great on a cold winters evening or equally as delicious on a warm summers night.
- 1 kg Chicken Thighs skins trimmed, not removed
- 2 tsp Oil of choice I used olive oil
- 1 good pinch Ground Black Pepper
- 1 pinch Fine Sea Salt
- 1 large Lemon cut into quarters
- 1 bunch Fresh Parsley chopped, to serve (optional)
- Preheat the oven to 180*C
- Place the trimmed chicken thighs into a baking dish and drizzle over the oil, rubbing over the skins.
- Grind over a good amount of black pepper and sprinkle over the salt.
- Place the lemon wedges around the chicken and put into the oven for 45 minutes, or until completely cooked and crispy on top.
- Allow the chicken to rest for a few moments before turning around in the lemon juices and serve topped with fresh parsley.