Marinated Lemon & Garlic Chicken Thighs with Courgette & Tomatoes
Prepared with
Ingredients
- 2 tablespoons olive oil, divided
- Zest one lemon, divided
- 1 small garlic clove, garlic clove, peeled, minced
- 1 ½ Dijon mustard
- 2 boneless, skinless chicken thighs (approx. 80-90g each)
- Sea salt and ground black pepper, as desired
- ½ small courgette (approx. 120g), cut in ½ lengthways and in 4cm pieces
- 6 cherry tomatoes
- Lemon wedges, to serve
- Fresh parsley, chopped, to serve
Instructions
Step 1
Insert Crisper Plate in Small Container and spray liberally with oil. In a small bowl combine 1 ½ tablespoons olive oil, ¾ of lemon zest, garlic, Dijon mustard, chicken thighs, salt and pepper. Mix well then transfer to Crisper Plate.
Step 2
In a small bowl toss the courgette and tomatoes with remaining olive oil, lemon zest and season with salt and pepper. Transfer to Crisper Plate. Place a cover on container and leave in the fridge for at least 3 hours or overnight.
Step 3
Attach FN101UK-MASTER PowerPod to container, set to AIR FRY, set time to 18 minutes and press START to begin cooking.
Step 4
When 5 minutes is displayed, remove PowerPod, flip chicken thighs and toss vegetables. Return PowerPod to container and press START to resume cooking.
Step 5
When cooking is complete, ensure chicken reaches an internal temperature of 75°C by using an external thermometer. Remove chicken thighs, courgette and tomatoes to a plate and pour over any remaining juice at the bottom of the container. Serve with lemon wedges and chopped parsley.