Poultry - Lemon and Thyme Chicken

Lemon and Thyme Chicken

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Ingredients:

For the marinade

1kg skinned and boned chicken thighs
2 lemons, grated zest and juice
2 cloves garlic, crushed
2 tsp thyme leaves
1½ tsp salt
1 tsp fresh ground black pepper
2 tbsp extra-virgin olive oil plus extra for drizzling

For garnish

2 lemons, thiny sliced
½ cup chopped fresh parsley

Method:

Trim the chicken of excess fat and place in a large freezer bag
Add the rest of the marinade ingredients and mix throughly
Leave in the fridge for several hours, shaking every couple of hours
Remove chicken from freeze bag amd drain well, reverving the marinade
Arrange chicken in shallow baking try and brush with melted butter
Bake at 425°F/220°C for 25 minutes
Brush with marinade and bake for a further 30 minutes, basting regularly
Garnish chicken with lemon slices and parsley
Boil remaining marinade and spoon over chicken just before serving
Serve with rice or noodles