On 15th September 2015, This was Dinner…
I thought this was one of the best chicken dishes I’d had for a while but the Mary Berry dish I had on the 29th Sept makes this pale in comparison. This was still very good indeed and is a Good Housekeeping recipe.
- Slice some shallots
- Preheat the oven to 180ºc (fan)
- Zest & juice a lemon
- Thinly slice a lemon
- Season some chicken thighs (I used bone-in ones)
- Chop some parsley
- Get balsamic vinegar, sherry vinegar, honey, oil & seasoning ready
Put the shallots and lemon slices in a roasting tin, you want a small one that will just hold the chicken in one layer.
Mix the lemon zest, juice both vinegars, honey and oil together. Pop the chicken on top of the shallots then cover with the lemon mixture.
Pop in the oven for around 30-35 minutes, until the chicken is cooked.
Serve with whatever you fancy, I used rice. Spoon over the delicious lemony juices and top with a scattering of the parsley.