Couldn’t be easier with a lovely, lemony jus. All you need is some olive oil, a lemon and a stalk or two of rosemary and 30 minutes in the oven. I served the chicken with cannellini beans and drizzled the juices over the beans and the chicken.
Pre-heat oven to 350 degrees F.
6 – 8 boneless, skinless chicken thighs
2 tbsp. olive oil
Juice of 1 lemon
1 to 2 sprigs of rosemary – leaves torn off and slightly crushed
Salt and freshly ground black pepper
Line baking tray with aluminum foil (saves on washing up). Place chicken thighs on foil. Pour over the oil followed by lemon juice. Scatter rosemary over the thighs and season with salt and pepper. Cook in oven for 30 minutes.
