On a hot summer’s night, nothing satisfies quite like a bright burst of fresh lemon. Which is why we’re making the most of these beautiful fruits with our simple Lemon Baked Chicken. Juicy, fresh, delicious.
8 chicken pieces
Juice of 1 lemon
2 lemons cut into slices
2 tablespoons of garlic
2 teaspoons of oreganum
2 sprigs of fresh rosemary
1 teaspoon of dried chilli flakes (optional)
Salt and black pepper
1 onion, sliced
1 tablespoon of honey
1 cup of chicken stock
3 tablespoons of olive oil
In a bowl, mix the olive oil, juice of 1 lemon, garlic, oreganum, the needles from one rosemary sprig, chilli flakes (if using) and season. Mix well. Keep ¼ of this mixture in reserve.
Cover the chicken pieces with the rest of the marinade and refrigerate for an hour.
(Discard the remaining marinade)
Preheat the oven to 180*C, and prepare a baking dish.
Remove the chicken from the marinade, drain and leave to stand at room temperature for about 15 minutes.
Arrange the lemon slices in the baking dish, and place the onion slices on top.
Arrange the chicken pieces on this.
In a bowl, mix the reserved marinade, honey and chicken stock, and pour over the chicken.
Top with the remaining rosemary sprig, and cover with foil.
Bake for 45 minutes or until the chicken is done.
If preferred, remove the foil for the last 10 minutes to crisp the skin.
Serve over rice with the sauce in the tray as a yummy drizzle.