Preserved Lemon Chicken Thighs

INGREDIENTS

  • 4 large Chicken thighs
  • 4 Bay Leaf
  • 2 tbspn Lemon thyme
  • 4 Rosemary sprigs
  • 1 tspn Salt
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Preheat oven to 220°C.

Place chicken thighs in to a bowl with Preserved Lemons, one tablespoon Extra Virgin Olive Oil, bay leaves, lemon thyme and rosemary, toss to combine.

Place onto baking tray, drizzle with remaining Extra Virgin Olive Oil and sprinkle with Salt, then put into oven.
After 15 minutes remove from oven, turn temperature down to 180°C.

Drizzle thighs with remaining Stock and Verjuice and return to oven.
After 15 minutes remove from oven and allow to rest for 15 minutes.
Serve with juices.