We have a glut of lemons on our trees at the moment, home-grown onions ready for the picking as well as plenty of wild rosemary … so what better dish to make for friends at lunch-time than Lemon chicken?
Ingredients: (as usual I won’t give weights or measures as you should go with what you like)
Chicken (breasts, thighs or portions …. whatever you fancy – I usually use breasts, cut into chunks)
Potatoes – peeled, washed and cut into wedges
Onions – peeled and roughly chopped
Garlic – peeled and chopped
Mixed dried herbs
Sprigs of rosemary
Lemons – some chopped into quarters, some juiced and zested.
Salt and pepper
Slightly brown the chicken in olive oil in a frying pan. Put potato wedges and chopped onion into glass oven dish and add chicken. Mix together other ingredients and pour over chicken potatoes and onion. I usually strip some of the rosemary off the stem, and leave others as sprigs.
Make sure they are well mixed and roast in oven (Gas 200C) for about an hour or until potatoes are soft.
Serve with good friends and plenty of wine.
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