Thursday, November 1, 2007

Roast lemon Chicken

Fresh from the oven

(serves 4)
  • 2 large lemons
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1kg chicken nibbles (see note)
  • 600g pontiac potatoes, scrubbed, cut into wedges
  • 3 sprigs rosemary, leaves removed
  • 400g steamed green beans, to serve

  1. Preheat oven to 200°C. Juice 1 lemon.
  2. Cut remaining lemon into wedges.
  3. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl.
  4. Toss to combine. Arrange in a roasting pan.Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.
  5. Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans.

Notes & tips:

* If chicken nibbles (also known as drummettes) are not available, you can use 1kg chicken wings instead. Cut wings at both joints and discard wing tips.
* To reheat this dish, place chicken and potatoes on separate baking trays. Reheat (chicken on top shelf) in 180°C oven for 15 minutes.

SourceSuper Food Ideas - November 2006 , Page 67
Recipe by Michelle Noerianto

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