Lemon Chicken

Make on Drop
Serves 4-6 Prep Time 2 hours   Cook Time 30 minutes   Rated:

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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Need

  • 3 cloves garlic
  • 2 spring onions
  • 2 sprigs rosemary, foliage only
  • Zest 1 lemon, finely grated
  • 60 Grams lemon juice, fresh
  • 100 Grams extra virgin oilve oil
  • Generous pinch pink salt flakes
  • 1 Chicken Maryland per serving
  • A few Kalamata olives to serve

Do

1  

Place garlic, onions, rosemary, lemon zest and juice, oil and salt into Thermomix bowl and blend 20 sec/speed 10.

2  

Place chicken pieces into a large Ziploc bag and add marinade. Leave overnight or several hours.

3  

Preheat oven to 200ºC and brush a baking dish with a little oil.

4  

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.

5  

Remove from oven and cover with aluminium foil. Allow to rest.

6  

Serve chicken with Kalamata olives, Quinoa Tabbouleh (from my Keeping It Simple cookbook) or Lemon Summer Risotto.

More

Photo credit; Shea Walsh

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