Tender chicken thighs are given a Mediterranean twist in this succulent roast chicken with lemon and olives recipe.
Ingredients
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 4 (160g each) chicken thigh cutlets, trimmed
- 4 sprigs fresh lemon thyme
- 1/4 cup lemon juice
- 1/2 cup green olives
- 1 lemon, scrubbed, thinly sliced
- steamed green beans, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place onion and garlic in a roasting dish. Drizzle with half the oil.
- Step 2Top onion mixture with chicken and thyme. Drizzle with lemon juice and remaining oil. Roast for 20 minutes. Add olives and lemon slices to dish. Roast for 30 minutes or until chicken is golden and cooked through. Serve with beans.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1124 kj
Energy
19g
Fat Total
4g
Saturated Fat
3g
Fibre
20g
Protein
80mg
Cholesterol
390.71mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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