Ingredients:
6 chicken skinless thighs
6 teaspoons (or more) Whittington’s Lemon Pepper
¾ – 1 cup S & W Whole Egg Mayonnaise
100g grated parmesan
½ cup white wine
Extra virgin olive oil
Method:
Preheat oven to 180 degrees & lightly oil an oven proof dish. Lay chicken in the dish & place 1 dessertspoon of mayonnaise on top of each thigh. Then sprinkle approx 1 teaspoon or more of lemon pepper on top, according to your liking. Finish with 1 teaspoon of grated parmesan.
Splash the white wine around the thighs & cover with foil. Cook chicken in the preheated oven for 20 minutes or until cooked. Remove thighs from the oven & place on a warm plate to rest. Place the pan juices back in the oven & reduce the liquid (approx 5 mins). Pour the juices over the chicken & serve with a fresh garden salad.
Serves: 4
Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: