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Lemon, Garlic & Herb Chicken Thighs
Lemon, Garlic & Herb Chicken Thighs

Lemon, Garlic & Herb Chicken Thighs

with Roasted Veg and Lemon Yoghurt

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This delicious Lemon, Garlic & Herb Chicken Thighs has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Allergens:
Nuts
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Broccoli

1

Courgette

(May contain traces of: Celery)

1

Red Onion

1

Garlic Clove**

1

Lemon

1

Italian Style Herbs

15

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

4

British Chicken Thighs

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1

Olive Oil

Nutritional information

Energy (kcal)653 kcal
Energy (kJ)2730 kJ
Fat37.1 g
of which saturates9.4 g
Carbohydrate24.4 g
of which sugars20.5 g
Protein67.9 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Zester
•Garlic Press
•Baking Tray
•Grill Pan

Instructions

Get Prepped
1

Preheat your oven to 200°C. Cut the broccoli into florets (like small trees). Trim the courgette, then quarter lengthways. Chop into 2cm chunks. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Pop the lemon zest, garlic and Italian style herbs into a small bowl with the olive oil (see ingredients for amount), then mix well. Set aside.

Roast the Veg
2

Pop the broccoli, courgette and onion onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the veg is tender and starting to char, 18-22 mins. Turn halfway through.

Toast the Almonds
3

Meanwhile, heat a medium frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the toasted almonds to a small bowl, then pop the (now empty) pan on medium-high heat with a drizzle of oil.

Cook the Chicken
4

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Pour over the lemon, garlic & herb oil then cook for 1 min more, turning the chicken to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Mix the Lemon Yoghurt
5

Meanwhile, combine the yoghurt, a squeeze of lemon juice and plenty of pepper in a small bowl. Mix well, then season to taste with salt. Cut the remaining lemon into wedges.

Serve
6

When everything is ready, share the chicken thighs between your plates with the roasted veg alongside. Finish with a drizzle of lemon yoghurt and a sprinkle of toasted almonds over the top. Serve with a lemon wedge for squeezing over. Enjoy!

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