Roast Chicken with Herbes de Provence
6 pcs chicken thigh
Salt and freshly ground black pepper
Extra-virgin olive oil
1 tbsp herbes de Provence
juice and zest from 1 lemon
4 garlic cloves, minced
1 courgette, cut into chunks
250g chestnut mushrooms, quartered
1 cup chicken broth
1/2 cup apple juice
Preheat oven to 200C.
Season the chicken generously with salt and pepper. Drizzle generously with lemon juice and olive oil. Rub the herbs and lemon zest all over the chicken.
Leave to marinade for at least 2 hours, preferably overnight.
Arrange mushrooms and courgettes at the base of a roasting pan. Place marinated chicken on top and pour apple juice and chicken broth into the pan.
Bake for about 50 minutes or until the juice runs clear. Remove the chicken to a platter and let it rest for 10 minutes.