Easy Roast Lemon Chicken
"I haven't made this yet but adding for safe keeping. From "Super Food Ideas" magazine"
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 8 chicken thighs
- 300 g potatoes, cut into 3cm pieces
- 1 red onion, peeled and cut into 8 wedges
- 1 capsicum, red, cut into strips
- 4 garlic cloves, unpeeled
- 1⁄2 cup chicken stock
- 2 lemons
- 250 g cherry tomatoes
- 1⁄3 cup olive, kalamata, pitted
- 2 tablespoons parsley, chopped
- 1 tablespoon thyme, chopped
directions
- Preheat oven to 200°C.
- Zest 1 of the lemons and set the zest aside. Now juice this lemon and remove any pips. Cut the 2nd lemon into 8 wedges.
- In a baking dish place the chicken, skin side up in the dish. Place the wedges of lemon, potatoes, garlic, thyme and capsicum around the chicken pieces.
- Pour over the lemon juice and stock and sprinkle generously with salt and pepper.
- Place in oven and roast for 15 mins, then reduce heat to 180C and roast a further 25 minutes.
- Add the tomatoes and olives and roast a further 10-15 mins or until chicken is cooked and tomatoes start to collapse.
- Mix the parsley and lemon zest and sprinkle this over the chicken just before serving.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
