Lemon and Herb Chicken with Garlic Salt

Recipe created by Sasha Berman

Welcome the fresh flavours of spring with this vibrant lemon and herb chicken with Maldon Garlic Sea Salt – a dish that sings with brightness and depth. Tender, juicy chicken thighs are infused with lemon juice, olive oil, thyme, parsley, pepper and a generous pinch of garlic sea salt to create a beautifully aromatic base. Paired with baby potatoes, crisp asparagus, and the rich umami of sundried tomatoes.

What sets this dish apart is the balance of flavours – zesty blood oranges add a touch of sweetness, while briny green olives provide a subtle contrast to the rich, golden-browned chicken. Maldon Garlic Sea Salt enhances every bite, bringing out the natural succulence of the ingredients. Roasting everything together allows the juices to mingle, creating a light yet flavourful sauce that perfectly coats the vegetables. It’s a simple, elegant meal that embodies the essence of springtime dining.

Here is how to make lemon and herb chicken

1. In a large bowl, mix the lemon juice, zest, olive oil, thyme, parsley, black pepper, and 1½ tsp of Maldon Garlic Salt.
2. Add the chicken thighs, turning to coat them fully in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat the oven to 200°C (180°C fan). Place the marinated chicken thighs and baby potatoes on a baking tray. Drizzle with a little extra olive oil and sprinkle with ½ tsp Maldon Garlic Salt.
4. Roast for 35–40 minutes, basting the chicken with its juices halfway through, until the skin is golden and crisp, and the potatoes are tender.
5. While the chicken roasts, heat a skillet over medium heat. Melt the butter, add the asparagus, and sauté for 3–4 minutes until tender but still bright green. Season lightly with Maldon Garlic Salt to taste.
6. Remove the chicken and potatoes from the oven, giving them a final sprinkle of Maldon Garlic Salt and some fresh blood orange segments, sundried tomatoes and olives for added flavour and texture.
7. Serve hot with the sautéed asparagus, and if you’re feeling fancy, mix together a squeeze of blood orange juice with some olive oil, garlic salt and pepper, for a lovely zingy drizzle to spoon over the chicken.