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Maggie Beer

Preserved Lemon Chicken Thighs

Step 1: Preheat oven to 220°C.

Step 2: Place chicken thighs in to a bowl with Preserved Lemons, one tablespoon Extra Virgin Olive Oil, bay leaves, lemon thyme and rosemary, toss to combine.

Step 3: Place onto baking tray, drizzle with remaining Extra Virgin Olive Oil and sprinkle with Salt, then put into oven.
After 15 minutes remove from oven, turn temperature down to 180°C.

Step 4: Drizzle thighs with remaining Stock and Verjuice and return to oven.
After 15 minutes remove from oven and allow to rest for 15 minutes. Serve with juices.


  1. 750g 4 large chicken thighs
  2. 48g 4 small quarters Preserved Lemons sliced thinly
  3. 2 tbspn lemon thyme stripped
  4. 5g 1 tspn salt
  5. 40ml 2 tbspn Chicken Stock
  6. 40ml 2 tbspn Verjuice

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