Roasted Lemon-Garlic-Herbed Chicken
I'm not a big fan of Christmas foods: roast turkey is a pain to make and so easy to dry up, green bean casserole is always mushy, as with stuffing. So I modified Christmas foods and made the stuff I liked, but with similar flavour profiles; preferring a roast chicken, and using thighs only instead of a whole chicken so nobody has to fight over the thigh meat, switching up a mushy casserole with crunchy sauteed green beans, and having a sweet potato and sausage hash in place of a sausage herb stuffing.
This is the easiest roasted chicken ever, and can be prepped way in advance. Seasoning the chicken in advance allows the marinade to steep into the meat anyway. And half an hour before the guests arrive, you just have to pop it all into the oven and voila, magic!
Ingredients (feeds 4-6):
10 chicken thighs
2 large lemons, juice and zest
5 sprigs fresh rosemary, chopped leaves
5 sprigs fresh thyme, chopped leaves
5 cloves garlic, minced
5 tbsp olive oil
salt to taste
Directions:
1) Season chicken with all of the above, overnight or at least 6 hours.
2) Remove chicken from fridge, allow it to reach room temperature, and roast at 220C, skin side down for 20-25 minutes.
3) Flip and roast for another 15-20 minutes or until slightly browned.
This is the easiest roasted chicken ever, and can be prepped way in advance. Seasoning the chicken in advance allows the marinade to steep into the meat anyway. And half an hour before the guests arrive, you just have to pop it all into the oven and voila, magic!
Ingredients (feeds 4-6):
10 chicken thighs
2 large lemons, juice and zest
5 sprigs fresh rosemary, chopped leaves
5 sprigs fresh thyme, chopped leaves
5 cloves garlic, minced
5 tbsp olive oil
salt to taste
Directions:
1) Season chicken with all of the above, overnight or at least 6 hours.
2) Remove chicken from fridge, allow it to reach room temperature, and roast at 220C, skin side down for 20-25 minutes.
3) Flip and roast for another 15-20 minutes or until slightly browned.
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