Lemon & Basil Chicken


Dairy free / egg free / gluten free / nut free


Turn that oven up to 200 degrees celcius.

Roughly chop the onions and peppers, then scatter them into a large roasting tray.

Pop in the chicken thighs and rub the olive oil, salt and pepper into the skin. Cut the lemon into 4-5 slices, squeeze each slice over the thighs and put them into the tray.

Take half of the bunch of basil and scatter the leaves over the chicken and vegetables.

Place the roasting tray into the oven. 

After 20 minutes pour the white wine into the pan and leave to cook for a further 15-20 minutes (or until the chicken thighs are brown and crispy!)

Serve with a simple salad, garlic chips, or whatever tickles our fancy! 


  • 6-8 large chicken thighs
  • 1 bunch basil
  • 1 lemon
  • 1 or 2 red or yellow peppers
  • 3 red onions
  • 1 tsp salt
  • 1 tsp pepper
  • 2-3 tbsp olive oil
  • 100ml white wine

Recipe taken from 'Frankie Friendly Food' by Frankie Davies. Available to buy from our online shop.

Gracie CrakeComment