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.
Rate this recipe
Your comment or suggestion
Comments on this recipe
No comments yet