Reserve the remaining lemon juice and set it aside. Unroll chicken thighs, if necessary, to expose the entire surface area. Season with salt and pepper, if desired. Place chicken thighs in a large, ...

Place the chicken thighs in a large mixing bowl ... Taste and adjust the seasoning, adding more lemon, salt and pepper as needed. Serve the chicken and rice with the dip on the side or drizzled ...

To start, you’ll add salt and pepper to chicken thighs and keep the skin ... The chicken fat on the bottom of the pan gives a ...

In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated. Season generously with salt and pepper. Line a large baking sheet with ...

Just before serving, toss slivered mustard greens with a squeeze of lemon and some salt and pepper. Place a mound of mustard greens on each plate and then nestle a crispy chicken thigh on top.

Mix together the breadcrumbs, parsley, thyme, lemon ... black pepper. Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh ...

Method: Line a baking tray with the thinly sliced lemons; season then place the chicken thighs on top, drizzle with oil and season with salt, pepper, oregano and chilli flakes, place into pre-heated ...

Use tongs to transfer the chicken thighs to a bowl ... to the pot with any juices in the bowl. Add the lemon rind and juice and pepper. Taste for seasoning and add more salt, if you like.

Season with salt and black pepper, as desired ... Transfer the chicken thighs, roasted potatoes, and warm lemon wedges to a ...