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Lemon and thyme chicken

Serves   6
Prep time: 15 mins
Cooking time: 1 hour

A combination of simple everyday ingredients that give a sublime result. The taste and smell is Greece on a plate. One taste and I am back in a sunny village taverna. Everyone I serve it to loves it.





  • 2kg chicken pieces -thighs and drums are best
  • 50ml olive oil
  • 30gm butter melted
  • 150ml dry white wine
  • 2 cloves garlic crushed
  • 1 lemon
  • 6-8 sprigs of fresh thyme or 2 tsp dried
  • Salt and pepper


  1. Pre-heat oven to 160-180 C. Take a large shallow ovenproof dish and put in olive oil and melted butter. Mix.
  2. Now add chicken pieces and stir to coat with oil mix.
  3. Add wine and crushed garlic and stir again.
  4. Cut lemon into quarters and squeeze juice over chicken and add the lemon pieces to the dish for extra flavouring during cooking.
  5. Lastly sprinkle over chopped thyme, along with a few whole sprigs and a grind of pepper and sprinkle of salt.
  6. Place in oven and bake for approximately 50-60 minutes or until chicken is thoroughly cooked through and nicely browned on top.
  7. When cooked transfer to serving dish and pour juices from pan into jug.

Serve with boiled potatoes, pasta or rice and a salad. My favourite is potatoes with the juices drizzled over them.