Roasted chicken thighs with lemon and wine
This is a delicious and easy dinner to make and is brilliant after work as it’s so simple to do after a long day.
I used a Sauvignon Blanc in the dinner and had a glass of when it was served.
-6 chicken thighs
-250ml of Sauvignon Blanc
-a few sprigs of fresh thyme
-4 thickly chopped garlics
-3 tablespoons of olive oil
-1 chicken stock cube
-Preheat the oven to 180ºC/160º fan.
-Place the chicken in the roasting tin.
-Squeeze the lemon juice oven the chicken and add the left over lemon halves to the tin.
-Chop and add the garlic and fresh thyme.
-Dissolve the chicken stock in the water and pour it over the chicken.
-Add the wine and season with a little salt and pepper.
-Roast for 45minutes, giving the mix a shake half way through.
-Serve with couscous or potatoes and salad. I serve with this baby potatoes roasted along side the chicken. Use the left over juice as a delicious gravy.
I love this simple supper.