Crispy chicken thighs with roast courgettes and a herby lemon courgette dip. This one’s a joy to cook and eat – and you can easily spruce up the leftovers for a delicious lunch the next day. Winning.
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Got leftovers?
To eat this as a delicious lunch the next day, shred the leftover chicken and toss with the remaining roasted courgette and herbs. Divide between Tupperware containers and top with a dollop of dip and a lemon wedge. Store in the fridge until lunchtime.
To eat this as a delicious lunch the next day, shred the leftover chicken and toss with the remaining roasted courgette and herbs. Divide between Tupperware containers and top with a dollop of dip and a lemon wedge. Store in the fridge until lunchtime.
Serves
4
FOR THE CHICKEN:
Bone-In Skin-On Chicken Thigh
Courgette
Brown Onion
Chilli Flakes
White Wine Vinegar
Fresh Mint
Fresh Dill
Lemon
FOR THE DIP:
Courgette
Toasted Walnut
Fresh Mint
Fresh Dill
Greek Yoghurt
Garlic Clove
Lemon
Got leftovers?
To eat this as a delicious lunch the next day, shred the leftover chicken and toss with the remaining roasted courgette and herbs. Divide between Tupperware containers and top with a dollop of dip and a lemon wedge. Store in the fridge until lunchtime.
To eat this as a delicious lunch the next day, shred the leftover chicken and toss with the remaining roasted courgette and herbs. Divide between Tupperware containers and top with a dollop of dip and a lemon wedge. Store in the fridge until lunchtime.
Serves
4
FOR THE CHICKEN:
Bone-In Skin-On Chicken Thigh
Courgette
Brown Onion
Chilli Flakes
White Wine Vinegar
Fresh Mint
Fresh Dill
Lemon
FOR THE DIP:
Courgette
Toasted Walnut
Fresh Mint
Fresh Dill
Greek Yoghurt
Garlic Clove
Lemon
Unlock Mob Premium
Got leftovers?
To eat this as a delicious lunch the next day, shred the leftover chicken and toss with the remaining roasted courgette and herbs. Divide between Tupperware containers and top with a dollop of dip and a lemon wedge. Store in the fridge until lunchtime.
To eat this as a delicious lunch the next day, shred the leftover chicken and toss with the remaining roasted courgette and herbs. Divide between Tupperware containers and top with a dollop of dip and a lemon wedge. Store in the fridge until lunchtime.
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Step 1.
Heat the oven to 200°C.
Step 2.
For the chicken: Season the chicken on both sides with salt and pepper. Place skin side down in an oven-proof frying pan and set it over a medium heat. Leave to cook for 8-10 mins until the skin goes golden. Meanwhile, finely slice the onion and courgette.
Step 3.
Remove the pan from the heat and flip the chicken over. Nestle the sliced courgette and onion under the chicken, and sprinkle over the chilli flakes. Pour over the vinegar then slide the pan into the oven to roast for 35-40 mins until the chicken is golden and cooked through.
Step 4.
Meanwhile, make the dip: Trim and roughly chop the courgette. Pick the mint leaves. Add both into a food processor with the garlic, walnuts, dill (stalks and all), Greek yoghurt and the zest of the lemon. Blitz until broken down into a bitty dip. Season to taste with salt, pepper and lemon juice. (If you don’t have a food processor, grate the courgette and garlic, finely chop the walnuts and herbs. Stir all the dip ingredients together and season with salt, pepper and lemon juice. This makes a chunkier but still delicious dip.)
Step 5.
Share the chicken thighs and roasted veg onto plates, serve with a dollop of dip and a bundle of fresh herbs. Finish with a drizzle of olive oil.
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