Defrost the chicken thighs in a refrigerator overnight. Remove all packaging, rinse under cold running water and pat dry with kitchen paper.
Place with vermouth, honey and oil into a large bowl, season well with salt and pepper and mix until well distributed. Tip out onto a baking tray. Cook in a preheated oven at 200ºC/180ºC Fan/400°F/Gas 6 for 35-45 minutes, or until the juices run clear.
Remove from the oven and leave to rest for 5 minutes. Half the lemon and press the juice of 1 half over the chicken, cut the other half into slices and use as garnish. Before serving sprinkle with the herbs and capers.
Serve with mash potatoes and French beans.
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