MEDITERRANEAN BAKED CHICKEN

Light, Herby, Satisfying

One pan, minimal effort, maximum flavour. Organic chicken thighs roasted with lemon, garlic, and Mediterranean herbs alongside sweet cherry tomatoes and red onion until golden and tender. 38g of protein per serving, naturally low in fat and carbohydrates, and the kind of weeknight meal that never gets old.

Suitable for Gluten Free Diet, Low Carbohydrate Diet, Low Fat Diet, Low Glycaemic Diet, Mediterranean Diet

Serves: 2 |

Cook Time: 45 minutes

Ingredients

4 organic chicken thighs, bone-in, skin-on
250g cherry tomatoes
1 large red onion, cut into wedges
1 lemon, sliced
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
Small handful fresh basil
Small handful fresh parsley, chopped
Salt and black pepper

Directions

Conventional Method

Preheat the oven to 200°C. Mix garlic, olive oil, oregano, thyme, and paprika together in a small bowl. Season with salt and pepper.
Place chicken thighs in a large roasting dish. Rub the herb mixture all over the chicken.
Arrange cherry tomatoes, red onion wedges, and lemon slices around the chicken.
Roast for 38-40 minutes until the chicken is golden and cooked through and the tomatoes have softened and caramelised.
Scatter fresh basil and parsley over the top. Serve straight from the dish.

Thermomix Method

Add garlic to Thermomix bowl. Chop 3 sec/speed 5. Scrape down the sides.
Add olive oil, oregano, thyme, paprika, salt, and pepper. Mix 15 sec/speed 3.
Place chicken thighs in a large roasting dish. Rub Thermomix herb mixture all over the chicken.
Arrange cherry tomatoes, red onion wedges, and lemon slices around the chicken.
Roast for 38-40 minutes until golden and cooked through. Scatter fresh basil and parsley over the top. Serve straight from the dish.