AU Cuisine

Native Pepperberry Chicken Thighs

Crispy roasted chicken thighs with Australian native pepperberry and lemon myrtle — unique outback flavour with 44g protein.

25mPrep
40mCook
2Servings
460Calories
44gProtein

Ingredients

  • 4 wholebone-in chicken thighs
  • 4 gnative pepperberry
  • 3 glemon myrtle powder
  • 2 ggarlic powder
  • 20 mlolive oil
  • 3 gsea salt
  • 1 wholelemon

Ingredients

  • 4 whole bone-in chicken thighs
  • 4 g native pepperberry
  • 3 g lemon myrtle powder
  • 2 g garlic powder
  • 20 ml olive oil
  • 3 g sea salt
  • 1 whole lemon

Instructions

  1. Preheat oven to 200°C.
  2. Score chicken skin; mix pepperberry, lemon myrtle, garlic, salt with olive oil.
  3. Coat thighs thoroughly; marinate 20 min.
  4. Place skin-side up in baking tray with lemon slices.
  5. Roast 35–40 min until skin is crispy and juices run clear.
  6. Rest 5 min before serving.

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