This brightly flavoured chicken is marinated in fresh herbs and lemon juice and can either be pan-fried or cooked on the barbecue.

Yield: Serves 4.



  • ​1 cup canola oil*
  • 1/4 cup fresh lemon juice*
  • 1 small onion, cut into chunks*
  • 4 bay leaves*
  • 4 sprigs fresh thyme*
  • 3 sprigs fresh mint*
  • 8 bone-in chicken thighs with skin
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. To prepare marinade, combine oil, lemon juice, onion, bay leaves, thyme and mint in a large heavy zip-lock plastic bag.
  2. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 4 hours.
  3. Remove plate with bag from refrigerator and let stand for 30 minutes.
  4. Remove chicken from marinade; discard marinade, onion, bay leaves, thyme and mint. Sprinkle chicken with salt and pepper.
  5. Brown chicken on both sides in a large non-stick frypan over medium heat, about 3 minutes per side.
  6. Reduce heat to low and cook until chicken is cooked through, about 30 - 35 minutes. Alternatively, chicken may be grilled over low heat on natural gas barbecue until chicken is cooked through.
Nutritional analysis per serving:

397 calories, 28.7 g fat, 32.5 g protein, 0.1 g carbohydrate, 0 g fibre, 288 mg sodium