Tuscan Lemon Chicken
Eat with Provencal cous cous
Yield
4 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
1.4kg, 1 small, jointed |
|
| 150 | millilitres |
olive oil
5oz |
*
|
| 2 | each |
lemon zest
finely grated |
*
|
| 150 | millilitres |
lemon juice
fresh, 5oz |
|
| 3 | cloves |
garlic
finely chopped or grated |
|
| 5 | small |
rosemary sprigs
15g, fresh |
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
1.4kg, 1 small, jointed |
|
| 1.5E+2 | millilitres |
olive oil
5oz |
*
|
| 2 | each |
lemon zest
finely grated |
*
|
| 1.5E+2 | millilitres |
lemon juice
fresh, 5oz |
|
| 3 | cloves |
garlic
finely chopped or grated |
|
| 5 | small |
rosemary sprigs
15g, fresh |
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Directions
Mix the olive oil, lemon zest, lemon juice, garlic, rosemary and pepper in a bowl large enough to hold the chicken.
Add the chicken pieces, turning to coat, and refrigerate, covered with clingfilm, for at least 2 hours or ideally overnight.
When ready to cook, preheat the oven to 180°C/350ºF/Gas 4. Turn the chicken in the marinade once before cooking.
Place the chicken on a baking tray in the oven and cook for 15 minutes.
Turn over and cook for another 20–30 minutes until skin is golden brown.
To check that the chicken pieces are cooked through, pierce the flesh with a skewer – if the juices run clear, then the chicken is cooked.
