Garlic & Lemon Roast Chicken Thighs

From: mums the word

On Nov 10, 2009

Excellent flavour for so few ingredients and such a simple preparation. I used 2 cloves of garlic and let the chicken marinate for 3 hours. The skin was nice and crispy - delicious!

From: ByNDii

On Nov 5, 2009

I used the juice of 3 lemons, and used a teaspoon of bottled minced garlic. I also marinated the chicken in a bowl for about 4 hours, turning every half hour. I personally really loved this!! The skin was absolutely delicious, and my daughter scoffed it down, she thought it was great too! The only person who didn't like it was my partner, but that's just him, he thought it was too lemonny, still edible but too much lemon. Bugger him I say though lol, my tastebuds loved it

From: Bergy

On Dec 17, 2001

Tebo, you've done it again! A beautiful simple to do, tasty, recipe. I didn't marinate them for 15 min I just put the skin side down in the baking dish I was going to use, poured the sauce over and left them in the fridge until cooking time, turned them over and baked them , middle rake for about 45 min. They were brown, crisp and good. I also added some pepper Thanks Tebo

From: Lisa7

On Jan 30, 2002

Excellent recipe! Highly recommended. Regarding the "difficult" part with pureeing, an easier method is substituting the garlic cloves with garlic powder. One clove equals 1/8th tsp. of garlic powder. Therefore, substitute 1/2 tsp. powder and no pureeing is required. I also marinated the chicken in the fridge for many hours which makes the chicken so much more tender & juicier! A keeper!