Lemon Chicken Recipe


Sorry for the awful photo!  That’s what happens when you’re super hungry …

This is an absurdly easy (and quick to put together) roast chicken dinner recipe that was inspired by two recipes I found on The Good Food Channel’s website. The first, Mark Sargent’s lemon and herb roast chicken and the other, Rachel Allen’s leek and fennel roast chicken.

Naturally, my version of things doesn’t follow the script too closely and I wonder if I should really call it pot roast chicken … but no matter.

Preheat your oven to 200°C fan. In a roasting dish, which has a lid (this is quite important!), splosh a little light olive oil and arrange some chicken portions. I got the butcher to joint a chicken for us (by far the easiest way to buy chicken on the bone) and, for the two of us, I used the 2 drumsticks and the 2 thigh portions. You could buy marylands and halve them yourself.

Add 4 halved small new potatoes, 1 leek, cut into 1cm segments, 1 lemon or lime cut into quarters (we have an excess of limes to use thanks to my parents’ lime tree!) and a few sprigs of fresh thyme.

Sprinkle a little extra olive oil on top, cover with the lid (or tin foil) and place in the hot oven.

After about 20 minutes, give the meat and vegetables a bit of a poke and return to the oven for another 10 or so minutes, until the potatoes and chicken are cooked (that is, until you stick a knife into the thickest part of a chicken joint and the juices run clear – no blood!). The amount of time you actually need will depend on the size of the chicken joints, how tightly packed everything is in your roasting dish and, of course, how hot your oven actually is.

When the chicken is cooked, remove the lime quarters and thyme sprigs and return to the oven without the lid to crisp up the skin on the chicken. If you are not also trying to warm plates, you could pop things under the grill for a few moments.

Do try not to use too much olive oil because you want to be able to use the pan juices as an immediate gravy (rather than an oil slick!).

Serve on hot plates, with steamed vegetables.

No effort at all!

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