John Myers
Ingredients for 4 servings:
- 4 chicken thighs
- 3 lemons, 1 of which untreated
- 4 sprigs rosemary
- 2 garlic cloves, if you like double the amount
- 1 tsp, leveled sambal oelek
- 2 tbsp olive oil
- Salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
Variation of an Italian recipe
Preheat the oven to 200°C (top and bottom heat). Wash the chicken thighs, pat dry, and place side by side in an ovenproof dish. Roughly chop the garlic. Wash the rosemary and shake dry. Carefully lift the skin off the chicken thighs with your fingers to create a small pocket. Fill each pocket with 1 rosemary sprig and 1/4 of the garlic. Mix the juice of 2 lemons with olive oil, sambal oelek, and 1/2 teaspoon of salt and pour over the chicken thighs. If you like, you can also sprinkle a little salt directly onto the chicken thighs. Wash the unwaxed lemon, slice it, and place it on top of the chicken thighs. Bake in the oven for about 45 minutes. Serve with rosemary potatoes or (my favorite) ciabatta bread to better soak up the delicious sauce. For those on a tighter diet, a salad is a good side dish.
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