Chicken with lemon and basil

Chicken with lemon and basil

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon olive oil
8 chicken thighs, bone in, skin removed
1/4 cup chicken stock
1 onion, roughly diced
1 lemon, cut into quarters
1/2 cup basil leaves, torn
broccolini, to serve
green beans, to serve

Method

  1. Preheat oven to 220ºC.
  2. Heat the oil in a large frypan over medium heat until hot. Brown the chicken in batches and place in a large ovenproof dish. Pour over the stock, and arrange the onion and lemon pieces in between the chicken thighs.
  3. Bake, uncovered, for 30 minutes, until cooked through. Garnish with basil and let rest for 10 minutes.
  4. Serve with green beans and broccolini.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
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