Serves: 8

Preparation time: 20 minutes

Cooking time: 90 minutes

Ingredients

• 8 chicken thigh cutlets, skin on
• 4 garlic cloves, peeled, finely chopped
• 2 tablespoons fresh rosemary leaves, finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 teaspoon salt
• 2 tablespoons honey
• Juice of 2 lemons
• 2 tablespoons Dijon mustard
• 1/3 cup (80ml) olive oil
• 1 cup (250ml) white wine

Green salad with lemon dressing

Mixed green vegetables (in season, bright and crisp eg. Rocket, roasted asparagus and roasted zucchini, or sliced cucumber, snow peas, baby peas and blanched green beans and broccolini)

Salad dressing (combine 1/3 cup lemon juice, 1/3 cup olive oil, 2 teaspoons Dijon mustard and 1 teaspoon honey until smooth)

Dried cranberries

Toasted nuts and seeds (eg. Pistachios, almonds, pine nuts, sunflower seeds, pepitas)

Method

1. Preheat oven to 220°C. Place the chicken in a deep sided baking dish, ensuring the pieces do not overlap.
   
   
2. In a small bowl, combine garlic, herbs, salt, honey, lemon juice, mustard and olive oil in a small bowl. Whisk until combined.
   
   
3. Pour the herb mixture over the chicken, turning each piece with tongs until well coated.
   
   
4. Bake for 20 minutes until the chicken begins to brown and caramelise.
   
   
5. Remove from the oven, and pour wine over the chicken.
   
   
6. Reduce heat to 150°C, return the chicken to the oven and bake for 1 hour until cooked through.
   
   
7. Whilst the chicken is cooking, prepare the green salad. Toss green vegetables together, drizzle with dressing, and top with dried cranberries, nuts and seeds.
   
   
8. Transfer the chicken pieces to a large serving platter, and drizzle with remaining pan juices. Serve with green salad.