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.
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Photo credit; Shea Walsh
