Roast Chicken with Lemon and Herbs

This is one super easy and quick chicken dish. The herbs make this smell heavenly and taste even better. It is perfect for an easy weeknight meal yet sophisticated enough to serve when you have company.

A big hello to you!

Today, let’s talk about chicken. I have found this incredible chicken recipe for you. It is so delicious that you will be surprised how incredibly easy it is to make.

I do apologise for the aluminium foil in the photos. I prepared this dish for dinner before I went to the gym. I didn’t want to remove the foil so that I could easily re-heat everything in the oven after my gym session. I really am not bothered to cook anything after an evening gym session so to ensure that I eat healthily enough, I usually prepare something beforehand. Well planned right? Maybe for me, you, on the other hand, have to endure the slightly gritty photos. Please forgive me!

The story behind this recipe is that I was having my lunch while watching Barefoot Contessa. I love Ina, don’t you? I think it’s hard to find anyone that doesn’t love Ina. Anyway, I saw her making this dish of chicken breasts and it looked so simple I knew I had to try it.

After some digging on the internet I discovered that it is the 10^th most saved recipe on Food Network! Ah hah, so even more reason to try it. Hardly needs a myriad of ingredients as well. Instead of just using chicken breasts, I basically chopped up the chicken into pieces and roasted it.

The result was beyond satisfying. The chicken was so moist and tender as it was roasting in the sauce and in its own juices. The skin on the other hand was all crisp and heavenly just the way it should be. I think everyone needs to have this recipe in their repertoire.

Roast Chicken with Lemon and Herbs

Adapted from Barefoot Contessa, How Easy is That?

Prep Time: 10 minutes / Cooking Time: 40 minutes / Serves 2

Ingredients

2 chicken breasts (with skin on)

2 chicken thighs (bone in, with skin on)

2 chicken wings (bone in, with skin on)

Sauce Ingredients

9 cloves of Garlic (peeled and diced)

1 Lemon (zest and juice)

1½ Tsp Oregano

3 sprigs of fresh thyme (leaves only, finely chopped)

80ml Olive Oil

60ml Chicken Stock

20ml Vermouth

½ tsp Salt

1 Lemon (cut into wedges – to tuck under the chicken while roasting)

To Season the Chicken

1-2 Tbsp Olive oil (to brush on the chicken skin before roasting)

1 tsp Salt

1 tsp Black Pepper

Method

1. Pre-heat your oven to 200. Line a roasting tray or deep casserole dish with some aluminium foil.

2. In a pot, warm up the olive oil. Once hot, add in the diced garlic and cook for a minute. Don’t let the garlic brown. Switch off the heat and add in the rest of the ingredients for the sauce. Mix through and pour the sauce into the roasting tray.

3. Pat the chicken dry and lay the chicken pieces on top of the sauce. Brush with some more olive oil and season liberally with salt and black pepper. Tuck in the lemon wedges under or around the chicken pieces.

4. Roast the chicken for 35-40 minutes until cook through. If you want to crisp the skin up further, turn on the grill in the oven for a further 5 minutes – but do monitor so as not to burn the chicken. Remove and serve with the sauce.

If you are looking for more delicious chicken recipes, let me tickle your taste buds with these recipes:

Japanese Style Roast Chicken Thighs	Crunchy Oven Fried Chicken