Today’s Tasty Pick: Lemon & herb roast chicken tighs

Fridays call for food that feels special—but without the stress.

Think of this flavourful favorite: Lemon & herb roast chicken thighs. With just a handful of fresh ingredients and minimal prep, this dish delivers crispy, golden skin and tender, juicy meat infused with bright citrus and aromatic herbs.

It’s the kind of meal that fills your kitchen with mouthwatering aromas and brings everyone to the table with a smile. So, whether you are winding down after a long week or gearing up for a cosy night in, this recipe has you covered.

How to make Lemon & herb roast chicken thighs

Serves: 4 for under R150

Ingredients:
For the chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice & zest of 1 lemon
• 3 garlic cloves, minced
• 1 tsp dried rosemary (or thyme)
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the garlic egg sauce:

• 2 hard-boiled eggs
• 2 tbsp plain Greek yogurt (or mayonnaise)
• 1 garlic clove, roasted or lightly sautéed
• 1 tsp lemon juice
• Pinch of salt & pepper

Garnish:

• Fresh parsley or coriander leaves

Method:

1. Prep the chicken: In a bowl, mix olive oil, lemon juice & zest, garlic, rosemary,
   paprika, salt, and pepper. Rub this marinade over the chicken thighs and let rest for
   at least 20 minutes (or overnight for best flavour).
2. Roast: Preheat oven to 200°C. Place chicken thighs on a baking tray lined with foil or
   parchment. Roast for 35–40 minutes, until skin is crispy and golden, and juices run
   clear.
3. Make the garlic egg sauce: In a blender or food processor, combine hard-boiled
   eggs, yogurt, roasted garlic, lemon juice, salt, and pepper. Blend until smooth and
   creamy.
4. Serve: Place the roasted chicken thighs on a platter, drizzle with the garlic egg sauce,
   and garnish with fresh parsley.

Serving suggestion:

• Pair with roasted potatoes, pap, or a fresh side salad for a complete meal.

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