Serves 4-5

This easy recipe takes about ten minutes to prep. The result is a healthy and delicious chicken dinner.

Ingredients

1 kg chicken thighs, skin on and bone in.

Zest of two lemons

1/3 cup lemon juice

2 cloves garlic, crushed

2 tbs chopped thyme (fresh is pre­ferred, but dried also works)

2 tbs chopped rosemary (as above)

1 tsp salt

1 tsp black pepper

2 tbs butter, melted

Method

Place the chicken, lemon juice, zest, garlic, thyme, rosemary, salt and pepper in a big bowl and stir until the chicken is coated with the mix.

You can take the tip of a knife and score the meaty side two or three times. This helps the marinade seep in. Refrigerate for an hour (or more if you want – you can prepare in the morning and leave it to marinate during the day).

Preheat oven to 220° celsius. Take the chicken out and place on a bak­ing tray lined with baking paper or a silicon sheet. Arrange the chicken in one layer, skin side up. Brush with the melted butter and pop in the oven.

Bake for 20 minutes then brush again with any leftover marinade or pan juices. Bake for another 20 minutes or so until the chicken is cooked through and the skin is brown and crispy. When they come out of the oven, cover with foil and let rest for ten minutes. Pour the pan juices into a small jug and serve generously over the chicken.

The chicken goes well with salad, steamed veggies, rice or the chick­pea salad from last edition!