Bella's Tangy Roasted Chicken Thighs With Garden Herbs

By Bella Westaway | Brand and Content Specialist at Wild Women On Top

This is my go-to recipe when I’m looking for something quick and easy with loads of flavour. It's the perfect post-hike meal because it's fresh, easy and absolutely delicious.

You can serve the chicken with anything you like – I usually do a big leafy salad with lots of fresh herbs, a veggie loaded rice, or simple steamed greens. 


  • 1kg chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard (yes, it’s a lot but tastes amazing, promise!) 
  • 2 tbsp lemon juice (approx. one lemon) 
  • 1-2 cloves of garlic, crushed or finely chopped
  • 1 big handful* of oregano, chopped
  • 1 big handful* of basil, chopped

*I use whatever herbs I have in the garden really, and as much as my plants can spare. You could use sage, thyme, rosemary etc. but oregano and basil are my faves. 


  1. Preheat oven to approx. 180 degrees celsius.
  2. Put all ingredients into a bowl and leave to marinate for as long as you’ve got. I do it for about 15 mins while I prep my side salad. 
  3. Put chicken thighs onto your oven tray and bake for approx. 20 mins, turning over halfway. Rest for 5 minutes and serve. 

Note: If your chicken thighs are quite big, they will need a bit longer in the oven. Check them before you serve. 

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