Roast Chicken with Lemon and Rosemary

Serves 2

Ingredients
4 x chicken thighs (with skin)
2 tsp of garlic
2 tsp of red onion
1 tsp of ginger
1 lemon
1 sprig of fresh rosemary leaves
Salt
Black pepper
Olive oil

Method
- Rinsed the chicken thighs and pat dry.
- Chop up the garlic, onion and ginger and mix with 2 tbsp of olive oil. Rub the mixture onto the chicken flesh and skin, add salt and black pepper.
- Add rosemary leaves and transfer into a covered bowl, keep in fridge to leave the chicken to soak in the marinade for about 2 hours.
- Preheat the oven to 220 degree C.
- In your baking dish, lay 4 thin slices of lemon at the base. Put the chicken thigh on top of each lemon slice, with its skin facing up.
- Roast for about 35 - 40 mins until cooked.