 after roasting |
and before roasting
Fiona of Raindrops and Daisies asked me whether I had tried out any recipe
from the Avoca cookery book. Yes I have, Fiona!
Yesterday we tried out the lemon chicken. It was gorgeous:
The recipe is as follows:
1 free range or cornfed chicken
New potatoes
Olive oil
3 large lemons
Bunch of thyme
Garlic
Tomatoes chopped or cherry tomatoes
Sea salt
Freshly ground black pepper
Place the potatoes in a pot of salted water, bring to the boil and rain immediately.
Rub some olive oil over the breast and legs of chicken.
Place whole lemon and some sprigs of thyme into the cavity.
Quarter the 2 remaining lemons and squeeze the juice of one over the chicken.
Put chicken in a large roasting pan and place in the pre-heated oven at 190°C.
Cook for 30 min., remove from oven, place the potatoes and garlic cloves with the
remaining lemon wedges, more sprigs of thyme and a pinch of chili flakes around
the base of the chicken. Season the potatoes well with sea salt and pepper and drizzle
with some olive oil. On this occasion I also drizzled some white wine over the
chicken. return to the hot oven and cook for another 45 min. adding the tomatoes
for the final 10 min.
We had a bowl of crispy green salad with it....
This meal tastes fresh and summery!
One more chance to hold on to the warm season!
Thanks for stopping by! It makes me smile!
♥ Emilie's daughter ♥
Hereafter the latest issue of House of Fifty.
Click on the image and enjoy:
