July 2, 2010

Lemon and Herb Marinated Chicken



  • 8 chicken thighs
  • 1 cup chopped spring onion
  • 1 tsp dried thyme
  • 4 garlic cloves, crushed
  • Finger size ginger, crushed
  • 1 lemon
  • 2 spoons butter (melted)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Bullion cubes

Direction
  1. Put the chicken thighs, skin side down in a roasting pan. With a knife make a slit along each chicken
  2. Mix spring onion with a little salt and pepper, press into each slit
  3. Mix the thyme, garlic, bullion cube, salt, lemon juice and half part butter, spread over chicken
  4. Cover and set in fridge overnight
  5. Preheat oven to 375 F, add remaining butter (melted)
  6. Cover the roasting pan with foil and cook in oven for 1hr
  7. Remove foil paper, cook for another 7 mins
Enjoy!!

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