<meta content="urn:uuid:92f3f635-0fa1-45e8-84bd-31e884747c82" name="Adept.expected.resource"/> </head> <body> <p class="extract-centre-0-single-spaced larger">Chicken in Lemon Sauce</p> <p class="extract-FO-1-1st">125ml olive oil</p> <p class="extract-FO-2-mid">3 garlic cloves, crushed</p> <p class="extract-FO-2-mid">1 teaspoon dried oregano</p> <p class="extract-FO-2-mid">a pinch of chilli flakes</p> <p class="extract-FO-2-mid">1 teaspoon dried thyme</p> <p class="extract-FO-2-mid">3 lemons, 1 cut into wedges, zest and juice of 2</p> <p class="extract-FO-2-mid">Sea salt and freshly ground black pepper</p> <p class="extract-FO-3-last">6 chicken thighs, with bone and skin</p> <p class="full-out">Preheat the oven to 190°C.</p> <p class="indent">Combine the oil, garlic, oregano, thyme, lemon juice and zest, sea salt and chilli flakes in a bowl and add the chicken thighs. Cover and leave in the fridge to marinate overnight, if possible. If not, leave it for as long as you can, but at least 2 hours.</p> <p class="indent">Take the chicken out of the marinade and place it in a roasting tin, skin side up. Toss the lemon wedges in the marinade and add them to the tin.</p> <p class="indent">Roast for 30–40 minutes until the chicken skin is brown and crisp.</p> </body> </html>