Chicken Roasted with Lemon and Garlic - Quick Midweek Meal Idea

A simple roast chicken becomes something special when it's roasted with lemon and garlic the perfect combination. But with the addition of a few herbs to the baking dish, you have a perfectly delicious midweek meal that can be conjured up in less than an hour from start to finish!
 
Chicken Roasted with Lemon and Garlic

You can of course, use chicken portions (skin on) if you can't be fussed with cutting a chicken in half or simply want to feed more than two greedy people.

Chicken Roasted with Lemon and Garlic ready for the oven

If you have the time, you can leave the chicken like this for an half an hour or so. Now put the chicken in a roasting tin, skin-side up and roast for about 40 to 50 minutes or until the skin is nice and golden and is cooked through. Serve with whatever takes your fancy; a nice jacket potato perhaps? Or a simple salad.


Yield: 2

Chicken Roasted with Lemon, Garlic and Herbs

**You can of course, use chicken portions (skin on) if you can't be fussed with cutting a chicken in half or simply want to feed more than two greedy people.

ingredients:

a smallish chicken 
a few of glugs of olive oil
4 or 5 nice fat cloves of garlic - squashed (no need to peel)
2 lemons - halved
a few sprigs of thyme
a sprig of rosemary - leaves picked
a few sage leaves 
salt and freshly ground black pepper

instructions

Preheat your oven to 220C/425F or Gas mark 8

Cut the chicken in half down the backbone using a large and very sharp cooks knife. 
Flatten the chicken as much as you can buy pressing down with the palm of your hand.

Pour the olive oil into a large dish - enough to take the chicken, add the crushed garlic cloves and the juice from two of the lemon quarters.  

Throw those in along with the other two lemon quarters. 

Put in the sprigs of thyme, rosemary and sage leaves along with a good seasoning of salt and black pepper.

Turn the chicken over in the oil to coat it nicely. 

If you have the time, you can leave the chicken like this for an half an hour or so.

Now put the chicken in a roasting tin, skin-side up and roast for about 40 to 50 minutes or until the skin is nice and golden and is cooked through. 
Created using The Recipes Generator

6 comments

  1. mmmm Jan this looks right up my street - I'm sold the moment I see the word easy! This looks delicious - must try this one. Lucie x

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  2. That's definitely quite a treat for midweek.

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  3. This is such a comforting dish Jan.

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  4. Looks delicious, Jan. This is similar to one of my very favorite Nigella recipes! Also, it is worth roasting two once you have the oven on so you can make this: http://www.foodlustpeoplelove.com/2011/06/rosemary-lemon-chicken-stroganoff.html

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  5. Yum Yum, Jan! That looks well tasty :) I like SLR's idea of making the most of the oven by cooking two at the same time.

    Have you changed your blog theme? It's lovely :D

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  6. SLR - Nice idea!

    Noble Nourishment - Thank you, I just changed the font a bit here and there!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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