Lemon-balsamic chicken thighs

Lemon-balsamic chicken thighs

Meaty chicken thighs with skin are tasty pieces of chicken and very versatile. The skin keeps the meat juicy during the cooking and can easily be removed on the plates as most of the chicken fat is directly under the skin.

Chicken thighs can be simply rubbed with olive oil before roasting or, as in this recipe, coated with a tasty sauce.

2 servings

4 chicken thighs with skin

Sauce:

2 tbsp. olive oil

Juice and zest of ½ organic lemon

2 tbsp. balsamic vinegar

1 shallot, chopped

1 clove garlic, minced

1 tsp. dried Provençal herbs

Preheat the oven to 200°C, roast.

Place the chicken thighs in an oven- proof dish. Mix all the ingredients for the sauce and pour over the thighs. Roast for about 45 minutes.

Meanwhile wash 2 tomatoes, cut into halves and coat with breadcrumbs and some olive oil. Roast in the same dish as the thighs for 20 minutes.

Cook some wholewheat pasta and great a little parmesan.

Serve the chicken thighs with pasta and roasted tomato halves.