Lemon and thyme chicken thighs with greens
One tray, four ingredients that matter, and almost no carbohydrate. The kind of thing you can put in the oven and forget about.
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- easy
Worked out from the ingredients below. Always check the label on what you buy.
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Ingredients
Makes 4 servings
- You would need to buy: 8 chicken thighs, bone in, skin on
- You would need to buy: 1 lemon, cut into wedges
- You would need to buy: 6 garlic cloves, skin on, bashed
- You would need to buy: 6 sprigs of fresh thyme
- Store cupboard staple: 2 tbsp olive oil
- You would need to buy: 300g broccoli, trimmed
- You would need to buy: 200g green beans, trimmed
- Store cupboard staple: 1 tsp salt
- Store cupboard staple: ½ tsp black pepper
in your kitchen · store cupboard staple · you would need to buy
Nutrition, per serving
- Carbohydrate
- 13.4g
- 4.4g fibre · 3.6g sugars
- Energy
- 438.6 kcal
- Protein
- 47g
- Fat
- 23.5g
- Saturates
- 5.5g
- Salt
- 1.9g
Estimated from the ingredients listed. A guide for choosing what to cook, not a clinical figure: brands and portion sizes vary more than this number does.
Method
-
Heat the oven to 200°C fan. Put the chicken in a large roasting tin with the lemon wedges, garlic and thyme. Pour over the oil, season well, and turn everything over with your hands so it is coated.
About 5 minutes
-
Roast for 25 minutes, until the skin has started to crisp and the fat has rendered into the tin.
About 25 minutes
-
Add the broccoli and beans, turning them through the chicken fat in the bottom of the tin. Roast for another 10 minutes.
About 10 minutes
-
Check the chicken is cooked through (the juices should run clear) and squeeze the roasted lemon over everything before serving.
About 2 minutes
Tips and storage
Any greens that will survive ten minutes in a hot oven work here: kale, chard stalks, halved sprouts in winter.
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