A quick oven bag chicken meal.
I love to bake meats in either parchment paper or in an oven bag. For many, using these means you don’t have to scrub clean oven dishes. Yes, that’s a massive benefit as who really wants to spend longer than absolutely necessary at the end of the night cleaning. Something you can’t overlook is that baking in parchment or oven bags means the moisture is kept and flavour infused into the meat. This is especially needed when cooking meats such as chicken which tends to dry out easily. But this lemon and herb chicken recipe is anything but dry and flavourless.
This recipe calls for chicken thigh making it a fairly quick and easy chicken meal for the whole family. The flavours I added in were simple – lemon, garlic and herbs. This is all the meal needed. The juice created in the bag from the chicken and lemon made an awesome sauce without the need to do much more to it. If you make this lemon and herb chicken meal, you’re sure to delight the family. Plus there’s very little clean up after cooking due to the oven bag.
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Lemon & Herb Chicken
Ingredients
- 500 g chicken thigh fillets, skinless & boneless
- 1 lemon, sliced
- 1 tablespoon rosemary, fresh or dried
- 1 tablespoon parsley, fresh or dried
- 5 cloves garlic, crushed
- black pepper, freshly ground
- salt
Instructions
- Preheat oven to 180 degrees celsius (160 degrees fan forced).
- Sprinkle chicken thighs with rosemary, parsley, garlic, black pepper and salt. Place thighs into the oven bag with slices of lime on top.
- Seal back shut and cut 3 slits into the top of the bag to let steam escape.
- Bake for 25-30 minutes.
Notes
- Serve this with either mashed potatoes or rice with steamed asparagus or broccolini on the side.
- If you want a thicker sauce, pour the juices into a small pot and add 1/4 cup chicken stock with 1 garlic clove crushed and 2 teaspoons of cornflour mixed with a little water. Don't forget to taste and season accordingly with salt and pepper. Bring to a simmer, then serve with the chicken.