Baked lemon and thyme chicken thighs, with roasted baby carrots & spring greens, full of vitamin K for bone strength.

Serves: 2 | Cook Time: 30 mins | Calories: 535 | Type: Gluten-Free


  • 2 x 170g free-range chicken thighs (skinless & boneless)
  • 200g baby carrots
  • 200g spring greens
  • 80g buckwheat
  • 4 garlic cloves
  • 2 lemons
  • Handful of thyme
  • 2 tsp Dijon mustard

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C/gas mark 6 and boil a kettle. Cut one lemon into slices, peel and cut the garlic cloves in half, trim the carrots and slice in half lengthways.
  2. Season the chicken thighs. Heat a frying pan with 1 tsp oil on a medium-high heat and brown the chicken for 2-3 mins on both sides. Add the garlic cloves to the pan to brown for the last 2 mins.
  3. In a bowl, mix the mustard with half of the juice from the remaining lemon and 1/2 tbsp oil.
  4. Place the chicken in an oven-proof dish with the carrots and garlic, pour over the lemon mustard sauce and place 1 or 2 lemon slices on each chicken thigh. Scatter over the thyme leaves. Place in the oven for 10-15 mins until the chicken is cooked through.
  5. Meanwhile, rinse the buckwheat and place in a saucepan with 400ml boiling water, and simmer for 10-15 mins. Then drain and stir in the remaining lemon juice and season.
  6. Boil a kettle. Thinly slice the spring greens. Place in a saucepan and cover with boiling water, simmer for 3-4 mins.
  7. Spoon the lemon buckwheat onto a plate and top with the chicken thighs and the juices from the pan. Serve alongside the carrots, roasted garlic and spring greens.