Monday, 7 June 2010

Chicken with Rosemary and Lemon


1 large whole chicken or 8 chicken thighs

For the marinade

10 sprigs  fresh rosemary, leaves only, bruised in a pestle and mortar.
Juice and zest of 4 lemons
4 tbsp olive oil
Salt and freshly ground pepper

Mix together the marinade ingredients in a large bowl.

Cut the whole chicken into 6 portions and place in the bowl with the marinade, mix to cover the chicken portions.  Leave in the marinade for 4 hours or, ideally, overnight.

Pre-heat the oven to 200C

Remove the chicken from the marinade and sear in a griddle pan for 4 minutes each side.  Place in a roasting tin on the middle shelf of the oven for 25-30 minutes until the skin is crisp and golden.  Rest the chicken for 10 minutes and serve warm with new potatoes and salad.

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