Tender, juicy chicken thighs slow-roasted with lemon, garlic, and butter until golden. The cabbage wedges roast underneath, soaking up every drop of the buttery lemon juices — rustic, rich, and irresistibly simple.
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For the chicken:
• Chicken thighs (bone-in, skin-on) – 6 pieces (≈ 1.2 kg / 2.6 lb)
• Garlic cloves – 6 whole, unpeeled and lightly crushed (≈ 1½ tbsp / 20 g)
• Lemons – 2 (1 sliced, 1 for juice)
• Olive oil – 2 tbsp / 30 ml / 27 g / 2 US tbsp / 2 UK tbsp
• Butter – 2 tbsp / 30 g / 30 ml / 2 US tbsp / 2 UK tbsp (melted)
• Salt – 1 tsp / 6 g
• Black pepper – ½ tsp / 1.5 g
• Dried thyme or rosemary – 1 tsp / 1 g (or a few fresh sprigs)
For the cabbage and potatoes:
• Green cabbage – ½ head, cut into 4 thick wedges (≈ 600 g)
• Potatoes , cut into thick cubes (≈ 600 g)
• Butter – 2 tbsp / 30 g / 30 ml / 2 US tbsp / 2 UK tbsp
• Chicken stock or water – ½ cup / 120 ml / 120 g / ½ US cup / ½ UK cup
• Salt and pepper – to taste
I used celery salt • Celery Salt Quick and Easy Seasoning with ...
Preheat oven to 170°C (340°F).
Cover the tray tightly with foil and roast for 50 minutes.
uncovered for another 20–25 minutes until golden and the internal temperature reaches 75°C (165°F).
#backyardchef #lemonchicken #lemon #chicken, #roast #easy
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