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Archive for September 28th, 2009

I often abandon traditional roast dinners in the hot weather, but this zesty lemon flavoured dish has a ‘summery’ feel and would be good served with salad, although it could equally as well be eaten with potatoes and vegetables.  The original recipe was called Chicken with Spicy Potatoes, which was how I first served it, except I successfully used chicken thighs in place of the chicken legs.  The original recipe suggested that the chicken was served with a simple side dish of green peas as well as the potatoes in a spicy sauce, instructions for which were included.  I decided the chicken part of the dish was more successful on its own and I had better spicy potato recipes in other places. 

The original recipe was found in the July 2009 issue of the ASDA free instore magazine. This recipe is extremely lemony but we like it that way.  It might be wise to halve the amount of lemon to give a less strong flavour the first time it is made.

Variation – see further down:
Roasted Lemon Chicken with Rosemary & Red Onion

100_4886 Lemon chicken

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Roasted Lemon Chicken
(Serves 4)

4 Chicken leg or breast quarters
or
1 or 2 chicken thighs per person, depending on size
1 large onion, cut into eight pieces
2 garlic cloves, halved
2 lemons, washed

1.  Preheat oven to 190oC/Fan 170oC/Gas 5.

2.  Put the chicken pieces, removing the skins if you wish, into a greased roasting dish along with the garlic and onion pieces.  Halve the lemons, squeeze the juice over the meat and place the shells in the dish.

3.  Cover and bake for 45 minutes. If you wish to crisp the chicken skin then uncover the dish for the last 5-10minutes, but add a little water if necessary to stop the pan drying out and burning.

4.  For a citrus gravy, thicken any meat juices with cornflour, first straining out any bits and removing excess fat.

5.  Serve with roasted or spiced potatoes and peas or salad.

Variations on this recipe:

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Roasted Lemon Chicken with Rosemary & Red Onion
(use red onions in place of white and add four or five sprigs of fresh rosemary – preferable to dried)

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