Ingredients
- Serves 4
- 1 Tbsp black peppercorns, crushed
- 2 lemons, juice only
- 6 sprigs fresh thyme
- good squeeze or two of runny honey
- Tbsp grain mustard
- 2 garlic cloves, crushed
- 2 large chicken thighs, bone in and skin on
- sea salt, to taste
- 4 spring onions, sliced thinly
- small handful fresh flatleaf parsley, leaves only
- 1 lemon, for serving
- Preheat the oven to 200C
STICKY CHICKEN THIGHS WITH HONEY AND LEMON
Method
- Place the peppercorns into a pestle and mortar and grind until roughly crushed
- Add these to a large bowl together with the lemon juice, honey, thyme, mustard and garlic and mix well
- Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible
- Sprinkle with sea salt to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky
- Serve with freshly chopped parsley, spring onions on top and lemon wedges
Comments
Thanks to DUNEDIN POULTRY and JANEFIELD HYDROPONICS for providing the ingredients for this demonstration
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