Bright, citrusy, and fresh.
PREP TIME: 15 MIN | COOK TIME: 40–45 MIN | SERVES: 3–4
If you're reading this, chances are you found us at the World Cup event at the Riverfront in Burlington City, and we are so happy you're here! Whether you're coming back for the recipe you just tasted or you're discovering Konay Spice Shop for the first time, WELCOME!!!!
This recipe was born a week before that very event. I wanted to bring three different flavors to that table, and just like the other two, this one started with my mother. She never measured a thing in her life. She would cook for hundreds of people without writing down a single ingredient, never stopping to taste until the very end, and it always came out perfect. Ginger, parsley, garlic, are her holy trinity, always. That was her foundation, and without realizing it, it became mine too.
The Lemon Herb Classic is my World Cup recipe. Lemon juice and zest work together in a way that neither can do alone. The juice tenderizes and brightens while the zest delivers an aromatic intensity that stays with the chicken all the way through the oven. Apple cider vinegar deepens the marinade and supports digestion at the same time. Combined with Green Roast's (blend coming soon!!!) fresh parsley, ginger, and garlic, we finished it in the oven at high heat for golden herb-crusted edges that give you a grilled effect without a grill.
I hope this chicken brings that same brightness to your table that my mother always brought to hers. My mother taught me that feeding others is its own kind of love and this chicken is made with exactly that.
INGREDIENTS
- 4 chicken thighs, cut into pieces
- 1.5 tbsp Herb'Ert spice blend
- Pink Lady salt blend to taste
- Juice of 1 large lemon
- Zest of 1 large lemon
- 2 tbsp apple cider vinegar
- 2 tbsp Green Roast blend (herbs, ginger, garlic, EVOO wet blend — coming soon to konayspiceshop.com)
- Olive oil spray
INSTRUCTIONS
Preheat oven to 425°F.
- Marinate. Combine Herb'Ert, Pink Lady, lemon juice, lemon zest, apple cider vinegar, and Green Roast blend. Add your cut chicken thighs and coat every piece well. Let marinate for at least 30 minutes. Let it marinate overnight for greater flavors.
- Arrange & roast. Spray your baking sheet with olive oil spray and spread chicken pieces in a single layer. Roast at 425°F for 35–40 minutes until the edges are golden and caramelized with herb-crusted tips that give you a beautiful grilled finish straight from the oven.
- Rest. Let the chicken rest 5 minutes before serving. Squeeze a little extra fresh lemon over the top right before plating for a final touch of brightness!
SERVE
Serve over rice, with warm flatbread, or alongside a fresh salad. Garnish with fresh parsley and lemon wedges. This is one of three chicken recipes from our first World Cup vending event. Try Dijon Chicken Feverrr and Mama's Golden Chicken on the blog to taste the full trio.
For tutorials check out our social media pages @konayspiceshop.
Real spices. Real food. Real good.
DISCLAIMER
This blog in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, and safety of the preparation instructions.
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