Bruschetta Chicken Thighs
Gluten-free, dairy-free, nut-free, paleo
- 4 chicken thighs
- 2 tbsp chopped rosemary
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
- 2 cloves minced garlic
- 1 tbsp lemon juice
- ½ tsp salt
- 2 tbsp olive oil
- ½ diced tomato
- 1 tbsp diced red onion
- Cooking string
- Preheat oven to 175*C and line a tray of baking paper.
- Combine herbs, lemon juice, garlic, olive oil, and salt in a mixing bowl.
- Lay chicken thighs skin-side down on the bench.
- Separate the herb mixture into even portions and spoon mixture into the centre of the open thigh.
- Spoon even amounts of tomato and onion on top of the herbs.
- Fold chicken over so the mixture is in the centre and tie together like a present with the cooking string. Repeat for all thighs.
- Coat chicken parcels with oily remnants of herb mixture.
- Sprinkle salt and pepper on top to taste then bake in the oven for 45 minutes.
- Serve with your favourite salad or veggies.
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