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Lemon chicken with a garden salad & roasted lemon yoghurt

Method

  • Whisk up the oil, lemon zest, juice of 2 lemons, seasonings, the Tabasco and garlic in a large bowl. Add the chicken, toss well and set aside for up to 30 mins.
  • When ready, preheat oven to 220°-230°C.
  • Then cut 2 lemons in half and place in the corners of a large oven tray. Add the chicken with a little marinade and cook in the oven for about 15-20 mins until the chicken is coloured and just cooked through (checking if ready by making a cut with a small knife in the flesh).
  • Mix together the yoghurt, mint and juice from the roasted lemons.
  • To serve, arrange the cucumber, tomatoes and parsley on individual plates. Then spray with a little oil and top with the chicken and a dollop of the lemon yoghurt.

Ingredients

  • 2 tbsp olive oil
  • grated rind of 1 lemon
  • 4 lemons
  • freshly ground salt & pepper
  • a splash of Tabasco
  • 1 garlic clove, crushed
  • 8 skinless, boneless chicken thighs
  • 3 heaped tbsp low fat yoghurt
  • 1 heaped tbsp freshly sliced mint
  • ½ telegraph (continental) cucumber, sliced & halved
  • 16 cherry tomatoes, halved or quartered
  • a handful of Italian parsley leaves
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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