Marinated lemon Chicken

750gms chicken thighs
2 lemons
3 garlic cloves optional
1/4 cup Morella Grove olive oil
1/4 cup fresh oregano
Cornflour or chicken gravy to thicken sauce if needed
Chicken stock
1/4 leek
Salt and pepper to taste
Drizzle with Morella Grove Apple balsamic vinegar ( optional )

1. Marinate chicken thighs in evoo, pepper, salt,  lemon wedges, leek and oregano. Store covered in fridge overnight
2. Next day bake in the oven until the chicken cooked
3. Drain excess juice into a small pot with the lemon wedges, add chicken stock and bring to the boil, thicken if required
4. Pour over chicken and serve with rice and vegetables
5. Drizzle with Morella Grove Apple balsamic optional