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This dish serves two
Ingredients
- A selection of fresh chicken breasts and theighs
- 1/4 cup of extra-virgin olive oil
- 2 Tbls of butter
- 3 lemons
- 2 Tbls of lemon zest
- 1 tsp of dried oregano
- 2 cloves of garlic, chopped
- 1/4 cup of fresh parsley, chopped
- 1/2 tsp of salt
- 1/2 tsp of fresh ground black pepper
Cooking Instructions
- Pre-heat the oven to Gas Mark 6 or 200 Celsius.
- Season the chicken with salt and pepper.
- Separate the skin on top of the chicken to form a pocket
- Place a couple of pats of butter and slices of lemon under the skin of the chicken.
- Rub the chicken all over with the olive oil and continue to season with garlic, lemon zest and oregano.
- Squeeze the remaining lemon all over the top & sprinkle with parsley.
- Place the chicken in a roasting pan.
- Roast for around 20 minutes.
- Reduce the heat to 175 C (gas mark 5) and roast for 40 minutes more until juices run clear.Serve with boiled new potatoes and a fresh mint sauce or redcurrant jelly.
Plate the chicken and spoon the remaining juice from the pan over the top.
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