Springtime Chicken With Garlic, Lemon & Mint
by Frederick Latty
This is a wonderfully simple and quick chicken dish to prepare. Delicious served hot or cold, it’s perfect for the start of the warmer months in spring, or will make the ideal accompaniment to a summer picnic if you have some left over. The quantities of garlic, cumin and turmeric can all be adjusted to suit individual tastes, while the recipe itself is paired well with rice, crusty bread, or new potatoes and green beans. And remember – be careful when using the turmeric to avoid turning your kitchen yellow!
- Serves: 2
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- 6 large chicken thighs,
- skinned and scored
- 100ml fresh lemon juice
- 100ml virgin olive oil
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 large clove garlic,
- finely chopped
- Handful of fresh mint, chopped
- Salt and pepper to taste
- Greek yoghurt
- Preheat the oven to 200°C/180°C fan/gas mark 6/4
- Keeping the bones in, place the chicken thighs snugly in a shallow ovenproof dish, keeping them score-side up throughout cooking.
- Combine the lemon juice, olive oil, turmeric, cumin, garlic, mint and salt and pepper in a mixing bowl, and whisk together thoroughly until turned into a marinade.
- Pour the marinade over the chicken and, using a spoon, work the liquid into the scores, allowing the meat to tenderise, soak up the juices and absorb the flavour before being cooked.
- Once thoroughly coated, cover the chicken with cling film and leave to marinate for three to four hours, or ideally overnight in the fridge if you have time.
- When the chicken has been marinated, bring back up to room temperature, before placing in the oven and cooking for 45 minutes, or until golden.
- Serve by plating up two to three chicken pieces per portion, and use the remaining marinade liquid from the dish as a flavoursome sauce. Enjoy with your choice of rice (wholemeal basmati works well), or new potatoes and green beans. It also goes perfectly with some warm, crusty sourdough bread for soaking up the juice.
- To add a refreshing kick to the chicken, this dish can also be accompanied by as much or as little Greek yoghurt as you’d like, adding a sharp, tart twist to the sweetness of the meat.
For an equally delicious use of leftovers, why not adapt what you haven’t eaten by creating an appetising wrap, flatbread or pita? You could also put an even more Greek spin on things by adding a traditional Greek salad accompaniment, and substituting Greek yoghurt for a dollop of tzatziki – a wonderfully Mediterranean way to spend your lunch hour!