Herb Roasted Chicken Thighs

Ingredients

• 12 skinless, bone-in chicken thighs
• 3 teaspoon(s) of salt
• 50g butter
• 1 lemon

• the marinade

• 50 g fresh coriander leaves and stems, chopped
• 50 g fresh mint leaves, chopped
• 5 green chilies (no bird's eye)
• 30 cl of full-fat Greek yogurt

Preparation

1. Prepare the marinade. Use a hand blender to mix all the ingredients.

2. Place the chicken in a bowl and pour in the marinade to cover it completely. Cover and leave it in the refrigerator for at least 2 hours.

3. Take the marinated chicken out of the refrigerator half an hour before cooking it.

4. Preheat the oven to 160°/180°C fan-forced. Cover a baking dish with a large sheet of aluminum foil.

5. Salt the marinated chicken and put it in the dish.

6. Sprinkle with the butter pieces. Fold the aluminum foil over the chicken and cook for 30 minutes. Open the aluminum foil and cook for an additional 15 minutes.

7. Serve with lemon slices.