Lemon Garlic Chicken Thighs Recipe

Name: Lemon Garlic Chicken Thighs Recipe
Prep time: 10 minutes
Cook time: 18 minutes
Yield: 1 servings
Ingredients: 2 Tbsp tablespoons olive oil, divided</li; Zest of one lemon, divided</li; 1 small garlic clove, peeled, minced</li; 1 ½ Tsp Dijon mustard</li; 2 boneless, skinless chicken thighs (approx. 80-90g each)</li; Sea salt and ground black pepper, as desired</li; ½ small courgette (approx. 120g), cut in ½ lengthways and in 4cm pieces</li; 6 cherry tomatoes</li; Lemon wedges, to serve</li; Fresh parsley, chopped, to serve

SERVINGS

1

COOKING TIME

10 mins

Juicy chicken thighs infused with bright lemon and garlic, cooked with tender courgette and sweet tomatoes. Fresh, flavourful, and effortlessly delicious.

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Ingredients

2 Tbsp tablespoons olive oil, divided
Zest of one lemon, divided
1 small garlic clove, peeled, minced
1 ½ Tsp Dijon mustard
2 boneless, skinless chicken thighs (approx. 80-90g each)
Sea salt and ground black pepper, as desired
½ small courgette (approx. 120g), cut in ½ lengthways and in 4cm pieces
6 cherry tomatoes
Lemon wedges, to serve
Fresh parsley, chopped, to serve

Method

Insert Crisper Plate in Small Container and spray liberally with oil. In a small bowl combine 1 ½ tablespoons olive oil, ¾ of lemon zest, garlic, Dijon mustard, chicken thighs, salt and pepper. Mix well then transfer to Crisper Plate.
In a small bowl toss the courgette and tomatoes with remaining olive oil, lemon zest and season with salt and pepper. Transfer to Crisper Plate. Place a cover on container and leave in the fridge for at least 3 hours or overnight.
Attach CRISPi PowerPod to container, set to AIR FRY, set time to 18 minutes and press START to begin cooking.
When 5 minutes is displayed, remove PowerPod, flip chicken thighs and toss vegetables. Return PowerPod to container and press START to resume cooking.
When cooking is complete, ensure chicken reaches an internal temperature of 75°C by using an external thermometer. Remove chicken thighs, courgette and tomatoes to a plate and pour over any remaining juice at the bottom of the container. Serve with lemon wedges and chopped parsley.