You will love these crispy skin garlic and lemon chicken thighs. An easy, leave it to cook weeknight supper.
As summer makes way to autumn my thoughts turn to different ways of cooking, it is now no longer unbearable to turn the oven on, and one of two evenings so far this September the warmth from it in the kitchen has been almost welcome.
Chicken thighs are always a crowd pleaser, they are far quicker to cook than a whole chicken, but are still very affordable and can be flavoured a myriad of ways. for this quick and easy dish I’ve sprinkled skin on thighs with a garlic granules, lemon zest and a pinch of sea salt to help make the skin super crispy. Roast on a bed of sliced onions, and throw a few lemon wedges into the roasting dish for extra flavour. As the oven was on, I also roasted some cauliflower to serve with it. Simple and delicious.
For this recipe I’ve partnered with Costcutter, who own the brand Independent, which offers a range of quality affordable products including fresh meat, vegetables and household items. The brand can be found in Costcutter, Mace, Kwiksave, SuperShop and SimplyFresh stores across the UK, making this recipe a true British cornershop classic!
I was especially impressed by the Independent white Cheddar, which was sharp, fully flavoured, with those little crunchy crystals that you find in a well aged cheese. Delicious!
Costcutter partner with Lanchester Wines, who suggested a bottle of their Sierra Creek, a medium bodied fruity Californian red, at £4.99 a bottle. Perfect mid week drinking.
- For the Chicken Thighs
- tsp ½ dried mixed herbs
- tsp ½ garlic granules
- tsp ½ ground pepper
- tsp ½ salt
- 1 lemon
- 4 chicken thighs
- 2 tsp olive oil
- 1 onion peeled & sliced
- For the cheesy roast cauliflower
- ½ small cauliflower
- 1 tbsp olive oil
- tsp ½ dried mixed herbs
- Salt and pepper
- 25 g mature cheddar - finely grated
For the chicken thighs
Preheat the oven to 200C / GM 6.
Place herbs, garlic, pepper, salt and zest from half the lemon into a bowl and mix well. Add the chicken and mix well, making sure the chicken is well coated with the rub.
Pour the oil into the bottom of a small roasting dish, and scatter the onion slices on top. Mix to coast the onion with the oil. Arrange the chicken thighs on top of the onion. Cut the lemon into quarters and nestle each one between the chicken thighs.
Place in the oven and cook for 40 - 50 minutes until cooked and the skin is crisp.
For the cheesy roast cauliflower
Preheat the oven to 200C / GM 6
Boil a kettle of water. Chop the cauliflower into florets, place in a colander or sieve over a sink, and pour over the boiled water (this really cuts down on the cooking time), shake well to remove most of the water.
Place the cauliflower into a bowl, add the oil, herbs and seasoning and mix well.
Transfer to a roasting dish and place in the oven and cook for 30 - 40 mins adding the grated cheese for the last 5 minutes of the cooking time.
Recipe for lemon and garlic roasted chicken thighs with cheesy cauliflower commissioned by Costcutter. All opinions our own.
If you like chicken thighs you may also like my honey mustard chicken thighs tray bake.