Sticky Chicken Thighs With Lemon And Honey
This vibrant and flavorful dish brings together the tanginess of lemon, the sweetness of honey, and the richness of chicken thighs in a delightful combination. The chicken is marinated in a zesty lemon and honey mixture then roasted to perfection, creating sticky and succulent thighs. Topped with a garnish of preserved lemon, olives, and fresh parsley, this dish is both visually appealing and bursting with Mediterranean flavors. Enjoy a taste of sunshine with every bite!
— Constant Cookbook
Ingredients
- 1 tbsp black peppercorns
- 2 lemons
- good squeeze or two of runny honey
- dollop grainy mustard
- 2 garlic
- 6 large chicken thighs
- sea salt
- 2-3 preserved lemons
- handful green olives
- small handful fresh flatleaf parsley
Instructions
- Preheat the oven at 200C/400F/Gas 6.
- Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well.
- Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.
- Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2-3
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