Lemon ChickenMake on Fresco
This is possibly one of my favourite recipes from Keeping it Simple. Largely because it is pretty simple...(I know, I need to expand my adjective vocabulary, but seriously, why say ‘uncomplicated’ ‘straighforward’ ‘effortless’ when you can just say ‘simple’?)
I love all things lemon and of course it is the perfect companion to a good ole roast free range chook! What are you waiting for? Dinner, is served! (And oh-so-well!!)
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- 3 garlic cloves
- 2 spring onions
- 2 fresh rosemary sprigs, foliage only
- Zest 1 lemon, finely grated
- 60 Grams fresh lemon juice
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Pinches pink salt flakes BUY
- 1 chicken Maryland per serving
- A few Kalamata olives to serve
Place garlic, onions, rosemary, lemon zest and juice, oil and salt into Thermomix bowl and blend 20 sec/speed 10.
Place chicken pieces into a large Ziploc bag and add marinade. Leave overnight or several hours.
Preheat oven to 200ºC and brush a baking dish with a little oil.
Remove chicken from marinade and place into a dish. Roast for 20-30 minutes uncovered. Chicken should be slightly charred and well cooked in the centre.
Remove from oven and cover with aluminium foil. Allow to rest.
Serve chicken with Kalamata olives, Quinoa Tabbouleh (from my Keeping It Simple cookbook) or Lemon Summer Risotto.
Photo credit; Shea Walsh
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