This easy recipe for Jamie Oliver’s 5 Ingredients Chicken Thighs is a quick and flavorful meal. Juicy chicken thighs are marinated in creamy yoghurt and fragrant baharat spice, then roasted with garlic and tangy lemons. It is made with five simple ingredients and is perfect for busy weeknights or casual dinners. Serve with flatbreads or a fresh salad!
Ingredients Needed
- 6 skinless, boneless chicken thighs
- 4 tbsp (60ml) natural yoghurt
- 2 tsp baharat spice mix, plus extra for serving
- 2 lemons
- 1 bulb garlic
How To Make 5 Ingredients Chicken Thighs
- Marinate the chicken: Place the chicken thighs in a bowl. Add the yoghurt, baharat spice mix, olive oil, and a pinch of sea salt and black pepper. Slice 6 thin slices off one lemon and set them aside, then squeeze the juice from the remaining lemons into the bowl. Toss everything together thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare for roasting: Preheat the oven to 200°C (400°F). Thread the chicken thighs and reserved lemon slices alternately onto a large metal skewer. Rest the skewer over a roasting tray slightly smaller than the skewer, so the chicken is suspended above the tray.
- Add garlic and lemons: Slice the garlic bulb in half and place it cut-side down in the roasting tray. Halve any remaining lemon and add it to the tray.
- Roast the chicken: Roast in the preheated oven for 40 minutes, or until golden and cooked through.
- Serve: Slice the chicken off the skewer. Squeeze the roasted garlic out of its skins and toss it with the chicken. Sprinkle with extra baharat spice and drizzle over the tray juices. Serve with the roasted lemons for squeezing, alongside flatbreads, salad, and pickles.
Recipe Tips
- Marinate overnight for best flavor: For the juiciest and most flavorful chicken, marinate it in the fridge overnight. If you’re short on time, at least let it sit for 2 hours.
- Check the chicken’s internal temperature: Make sure the chicken is cooked through by checking its internal temperature. It should reach 75°C (165°F).
- Let the chicken rest before serving: After roasting, let the chicken rest for a few minutes before slicing to keep it juicy.
- Customize with extra veggies: Add some chopped vegetables, like bell peppers or onions, to the roasting tray for added flavor and nutrition.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the chicken in an airtight container or freezer bag for up to 1 month. To reheat, thaw it in the fridge overnight before warming it.
- Reheat: Preheat the oven to 180°C (350°F). Place the chicken on a baking tray and cover with foil to prevent it from drying out. Heat for 10-15 minutes, or until it’s warmed through.
Nutrition Facts
Serving Size: 1 serving (1 chicken thigh)
- Calories: 278
- Total Fat: 15g
- Saturated Fat: 4g
- Protein: 31.7g
- Total Carbohydrate: 3.8g
- Sugars: 1.8g
- Dietary Fiber: 1.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Stew
- Jamie Oliver Italian Chicken Cacciatore
- Jamie Oliver Chicken Curry With Coconut Milk
- Jamie Oliver Chicken Curry Recipe
Jamie Oliver 5 Ingredients Chicken Thighs
Description
This easy recipe for Jamie Oliver’s 5 Ingredients Chicken Thighs is a quick and flavorful meal. Juicy chicken thighs are marinated in creamy yoghurt and fragrant baharat spice, then roasted with garlic and tangy lemons. It is made with five simple ingredients and is perfect for busy weeknights or casual dinners. Serve with flatbreads or a fresh salad!
Ingredients
Instructions
- Marinate the chicken: Place the chicken thighs in a bowl. Add the yoghurt, baharat spice mix, olive oil, and a pinch of sea salt and black pepper. Slice 6 thin slices off one lemon and set them aside, then squeeze the juice from the remaining lemons into the bowl. Toss everything together thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare for roasting: Preheat the oven to 200°C (400°F). Thread the chicken thighs and reserved lemon slices alternately onto a large metal skewer. Rest the skewer over a roasting tray slightly smaller than the skewer, so the chicken is suspended above the tray.
- Add garlic and lemons: Slice the garlic bulb in half and place it cut-side down in the roasting tray. Halve any remaining lemon and add it to the tray.
- Roast the chicken: Roast in the preheated oven for 40 minutes, or until golden and cooked through.
- Serve: Slice the chicken off the skewer. Squeeze the roasted garlic out of its skins and toss it with the chicken. Sprinkle with extra baharat spice and drizzle over the tray juices. Serve with the roasted lemons for squeezing, alongside flatbreads, salad, and pickles.
Notes
- Marinate overnight for best flavor: For the juiciest and most flavorful chicken, marinate it in the fridge overnight. If you’re short on time, at least let it sit for 2 hours.
- Check the chicken’s internal temperature: Make sure the chicken is cooked through by checking its internal temperature. It should reach 75°C (165°F).
- Let the chicken rest before serving: After roasting, let the chicken rest for a few minutes before slicing to keep it juicy.
- Customize with extra veggies: Add some chopped vegetables, like bell peppers or onions, to the roasting tray for added flavor and nutrition.
Jamie Oliver 5 Ingredients Chicken Thighs