This is so good.
It’s under 10 bucks to make, and it’s full of lovely garlicky, lemony flavour. The balsamic marinade gives it a lovely bite too. If you remember, try and start the marinade the night before (you won’t regret it, trust me). This is very easy to make, and it looks great too. I bring this out when I have people over, I usually double the recipe and serve with couscous and a side of chargrilled capsicum. It is a winner EVERY TIME. Most importantly, its cheap and very easy to make.
4 Maryland chicken thighs (at woolies this week they are $4.99 a kg and 4 was right on 1kg)
1/2 lemon (sliced)
1/2 red onion (cut into quarters)
1/2 cup of kalamata olives
2 teaspoons of dried thyme (or fresh if you have it)
Salt & pepper to taste
1 teaspoon of minced garlic
1 teaspoon of brown sugar
In a large bowl combine your balsamic vinegar, brown sugar, 1 teaspoon of thyme and the garlic with the chicken. Coat well, and I mean rub that baby all over, get all that sauce in the nooks and crannies of the chicken thighs. Cover with cling wrap and leave overnight in the fridge.
The next day, heat up some olive oil in an oven proof fry pan and brown the chicken, get that lovely chargrilled skin going onnnn! Once both sides have been browned, add the olives, lemon, red onion, a dash of salt and pepper (don’t forget the pepper) and the rest of the thyme to the pan. Chuck it in the oven at 180 for a good half an hour – or until chicken is fully cooked through.