February 16, 2013 by marksetchfield
Serves 4, prep time 15 minutes, cooking time 45 minutes
8 chicken thighs
Sprig of fresh dill
1 garlic clove
Medium punnet of cherry vine tomatoes
Chef says: Fresh dill always adds a better flavour, but you can use dried dill.
Wash, skin and trim the chicken pieces and place in an oven-proof dish. Slice the lemons into segments and place between the chicken pieces. Pour over the juice of half a lemon, add the chopped garlic, sprinkle over the lemon zest and add the chopped dill. Season and cover the tray with foil and place in the oven. Meanwhile wash the tomatoes and keep them on the vine, place in an ovenproof dish. Pour over some olive oil salt and stand to one side. After 30 minutes remove the foil from the tray of chicken baste the pieces of chicken and continue to cook for another 15. Place the tomatoes in the oven and cook for about 15 minutes. Baste the chicken and leave to stand, serve with the tomatoes and lemon wedges.