I've made enough for two here but watch out and for tomorrow's recipe there will be a great leftover salad. Fab for picnics or for a work lunch.
Roasted Chicken with Lemon and Rosemary - Serves 2 (or 1 with leftovers)
Ingredients
500g, 1lb Chicken pieces; I used a mixture of thighs and drumsticks
1 lemon
4-5 cloves of garlic
A few sprigs of rosemary
Seasoning
Method
Put the chicken pieces into a baking tray. Squeeze in the lemon juice and nestle in the lemon halves. Cut the whole garlic cloves in half and put in the tray.
Add the needles from the rosemary and season.
Bake at approx 190oC, 380F, Gas Mark 5 for about 40 minutes or until cooked through (going for a run while it's cooking is optional!)
Serve with vegetables and the garlicky lemon juices. By this point you can also eat the garlic cloves which will have softened and become less pungent as they cooked.
Linked up to Pick and Mix Fridays.
Your posts always make me so hungry! I really need to get better at cooking, I'm not a natural chef at all sadly!
ReplyDeleteThanks for linking up to #PicknMix,
Stevie x
Oh thank you!
DeleteOoh this looks lovely and has made me hungry, thanks for linking to #PickNMix
ReplyDeleteOoh sorry I think?
DeleteThis sounds wonderful. I make a Greek chicken that uses a lot of lemon and we love it.
ReplyDeleteThanks, I remember having some lovely potatoes in Greece with lemon and loads of olive oil. It's one of those taste memories I will have to recreate sometime.
Delete