Garlic and Lemon Chicken Bake

Main Healthy Chicken
  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m

Servings: 4

Source

Ingredients

  • 700g of boneless skinless chicken thighs, raw
  • 1 small onion, halved and sliced thinly
  • 1 tablespoon of sweet paprika
  • ½ teaspoons of black pepper
  • ½ teaspoon of coarse sea salt
  • 300g of courgette, sliced in half lengthways, then chopped
  • 4 teaspoons of minced garlic
  • 2 tablespoons of butter
  • 1 tablespoon of finely chopped fresh parsley,
  • 1 tablespoon of honey
  • zest and juice of one small lemon
  • 180ml of chicken stock
  • 1.5 tablespoons of cornstarch
  • olive oil spray

Instructions

  1. Preheat the oven to 180°C fan/200°C
  2. Make the lemon garlic butter by mixing the butter, garlic, honey, lemon zest, and parsley in a bowl. Set aside.
  3. Season the chicken by adding the chicken thighs to a bowl with the paprika, salt, and pepper. Toss until evenly coated.
  4. Prepare the skillet: Spray a large ovenproof skillet with olive oil spray (or use a frying pan and transfer to a baking dish if needed). Add the onion and fry for a few minutes, then add the chicken and cook until lightly browned on all sides.
  5. Add the courgette: Scatter the chopped courgette between the chicken thighs in the skillet.
  6. Prepare the stock by mixing the hot chicken stock with the cornstarch until well combined. Pour it evenly between the chicken and courgette.
  7. Add lemon juice: Squeeze the juice from the zested lemon over the chicken.
  8. Add the lemon garlic butter: Spoon the lemon garlic butter mixture over each chicken thigh.
  9. Bake for approximately 30 minutes, or until the chicken is cooked through, golden, and the courgette is tender. Halfway through, spoon some of the sauce over the chicken for extra flavour.
  10. Serve with your favourite sides and enjoy!