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Thyme, Oregano & Lemon Zest Rubbed Chicken
Thyme, Oregano & Lemon Zest Rubbed Chicken
added by BecauseAGirlsGottaEat

Today’s recipe is for Thyme, Oregano & Lemon Zest Rubbed Chicken served with new potatoes, wilted spinach, steamed asparagus and gorgeous pan juices. At the supermarket I was ‘savings spotting’ and saw a bargain in these chicken hindquarters at about half price to normal. The darker meat of the chicken has a richer flavour and is beautiful when infused with herbs & zest, then roasted. In my pantry I always have some mini potatoes, baby spinach and a few lemons and the asparagus was so fresh it was hard to resist (but you could sub in steamed sugar snaps or green beans - you’re just after a fresh & healthy steamed veg add-in).

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Prep time
  • 15 mins plus 1hr marinade time
Cook Time
  • 40 to 45 minutes
Servings
  • 4
Ingredients
  • 4 chicken hindquarters
  • Fresh thyme & oregano
  • 1 lemon
  • Olive oil
  • Seasoning
  • Bunch of asparagus
  • Fingerling potatoes
  • Baby spinach
  • Minced garlic
  • Knob of butter
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Directions

To create your rub, simply chop your herbs, zest your lemon and add these to a small bowl with a good glug of olive oil, generous seasoning and the juice of half the lemon. Combine & rub into your hindquarters to marinate for 1 hr in the fridge.

Preheat your oven to 180C/350F and drizzle a little oil into your roasting tray before adding your flavour-infused hindquarters. �Bake for 40-45 mins until you see the flesh begin to come away from the bone at the leg and you have a lovely golden glow through the skin.

In the mean time, get a pot of water on the boil and add your potatoes when there’s 20mins left on your timer until the chicken is ready. �Time for your obligatory glass of wine - try a sauvignon blanc. �Boil these for 5-10 mins then add your asparagus to the pot (dependent on how thick your spears are, cooking should be 5-10mins). �Drain potatoes and asparagus, keeping the asparagus to one side, and return your spuds to the pot where you’ll then add a knob of butter, � tsp of finely minced garlic (from a jar is A-OK), seasoning and four good handfuls of baby spinach. �Pop on the lid and give the pot a good shake then leave to one side while you serve up.

Plate up with the steamed potatoes & wilted spinach down first, then rest your hindquarter on top, with the asparagus resting to one side. �Be sure to lap up all of those delicious pan juices from the chicken and spoon over your chicken.

| SIMPLE | DELICIOUS | NO-FUSS |�

Try it and let me know what you think! �

Daisy x

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