Top Food Blogs

Monday, 9 April 2012

Roasted Lemon Chicken

Over the past three days,  we have wined and dined to excess.  I am totally addicited to chocolate,so Easter is a time for indulgence, but today I am thinking if I ever see chocolate again it will be too soon! We have eaten so many Easter eggs, bunnies and chocolates in every shape and form. My friend Kim made the chocolate cake on the front of the Good Taste Magazine and presented me with half after her dinner party on Friday night. It looked positively beautiful, and tasted so rich and naughty , but finished my chocolate cravings for at least a week!
Tonight I cooked this very simple Roasted Lemon Chicken and served it with a mixed leaf green salad dressed with some sea salt , lemon and a good olive oil. Comfort food of another variety!!

Serves 4-6

             Olive oil
1 ½ kilos of chicken thigh cutlets with the skin on
½ kilo potatoes peeled and cut into 2cm chunks larger if you prefer but make them all the same size
Approx 12 shallots or small pickling onions
6 cloves garlic peeled and crushed slightly
Fresh rosemary sprigs
Fresh thyme sprigs
2 lemons,
½ cup chicken stock
½ cup white wine
Sea salt and cracked pepper

Prepare the potatoes and place them in a roasting pan of olive oil with the shallots /onions. Roast at 200C for 20 minutes turning once, Place the chicken on top of the potatoes and scatter with the herbs and garlic. Squeeze the juice of the lemons over the chicken cut into quarters and in half again and tuck into the baking pan as well. Pour over the wine and stock, add salt and cracked  pepper.
Roast for 45 minutes or until chicken is golden and tender.
Serve a piece of the chicken some potatoes, shallots and garlic and drizzle over the pan juices.


  1. Triple choc cheesecake is definitely not for the faint hearted! Fabulous Easter treat..... Or just if you feel like a choccy indulgence. Love the lemon chicken recipe might try it on Friday.

    1. NO it is certainly not for the faint hearted! Enjoy the chicken Regards Sue

    2. Sounds delicious! Will be on the menu at 48 this week! Kx