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Lemon Garlic & Parmesan Chicken

Recipe

This Lemon Garlic & Parmesan Chicken will be a hit with all the family.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 40 minutes

British   |   Main   |   Cardiff Mum

  

Ingredients

For the Marinade:

  • 6 Bone-in chicken thighs
  • 4 tablespoons Lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp Oregano
  • 2 tbsp Smoked paprika
  • 2 tbsp Garlic powder
  • 2 tbsp Grated parmesan
  • 1 tbsp Cornstarch
  • Olive oil

For the Garlic butter base:

  • 2 tbsp Butter
  • 4 Garlic cloves, minced
  • 1 tbsp Grated parmesan
  • 1 tsp Black pepper
  • Olive oil

Other:

  • 3 large Loose white potatoes, diced
  • 4 Garlic cloves, whole and peeled

For the Garlic yoghurt:

  • 200ml Plain yoghurt
  • 1 Garlic clove, minced
  • 2 tablespoons Lemon juice  
  • Pinch of salt
  • 1 handful Chopped parsley
  • Olive oil

  

Method

  1. Preheat oven to 200°C (390°F). Boil the diced potatoes in salted water for 10 minutes. Drain and set aside.
  2. In a bowl, combine chicken thighs with marinade ingredients. Rub under the skin.
  3. In a roasting tray, melt butter and mix with garlic, parmesan, pepper, and olive oil. Spread across the base.
  4. Place potatoes flat-side down over the garlic butter. Top with marinated chicken. Add loose garlic cloves. Drizzle with olive oil, season with salt and pepper.
  5. Roast for 45 minutes until golden and cooked through.
  6. Mix garlic yoghurt ingredients in a bowl. Spoon onto serving plates.
  7. Place chicken and potatoes on top. Garnish with fresh parsley.