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 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
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
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
