Saturday, 24 September 2011

Weeknight chicken.

Quick and tasty, this is a weeknight favorite of ours. You can use skinless, boneless, chicken breasts but I find they dry out too quickly, so if you use these reduce the cooking time considerably. If you must  use breasts try and buy them on the bone. For this dish, I used a mixture of drumsticks and thighs and although I'm not usually a big fan of dark meat, these lend their flavor well to the lemony garlic juices.

Ingredients (Serves 4)
8 pieces of chicken with skin left on. (you can also cut up a whole chicken into 8 pieces)
olive oil
3 cloves garlic, peeled and cut in half length ways
1 lemon, cut into quarters
salt and pepper
fresh thyme and sage leaves or a sprinkle of the same dried herbs.

Method
Preheat the oven to 200C / 400F.  In a large roasting pan or baking dish drizzle a little olive oil into the bottom and sprinkle the chopped garlic and thyme and sage leaves over it. Squeeze two of the lemon pieces so the juice sits in the bottom of the pan

 Wash and pat dry chicken pieces then season generously with the salt and pepper. Place the chicken pieces into the pan and gently squeeze the remaining lemon quarters over the meat to add a nice citrus flavor to the skin.


Nestle the squeezed lemon quarters amongst the chicken and put into the oven for 45 minutes, or until the skin is brown, basting once with the cooking juices.

See quick and easy and very tasty.

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