Utterly delicious and so simple to prepare, my CRISPY LEMON CHICKEN is the perfect meal, for any day or occasion.
With a few simple ingredients and only a few minutes of prep time, you can have a delicious meal on the table in less than an hour. And since this meal is another great one pan wonder, you hardly have any clean up to do.
For extra flavour, marinade the meat for at least 30 minutes or overnight in a little oil, lemon juice, herbs and chicken rub.
Serve this beautiful, fragrant dish with couscous or baby potatoes and a side of vegetables or salad and extra lemon wedges.
ingredients | serves 4-6 | easy
8 chicken pieces (i used thighs and drumsticks)
2T olive oil
3 garlic cloves, sliced
1 medium white onion, diced
1/4C fresh lemon juice
zest of 1 lemon
1C chicken stock
1/2C dry white wine
2t dried oregano
handful fresh thyme, leaves only
handful fresh parsley, roughly chopped
salt to taste
good grind of black pepper
fresh coriander, to garnish
Preheat the oven to 200C.
Rub the chicken pieces with olive oil and season with salt & pepper. Heat a large, ovenproof skillet, and brown the chicken pieces, skin side down, for about 6 minutes. Turn and brown for a further 3 minutes.
Remove and set aside.
In the same skillet, without wiping it clean, heat a tablespoon of olive oil and butter and sauté the onion until glossy. Add the garlic and cook for about 3 minutes.
Deglaze the pan with the white wine, scraping the bits off the bottom. Reduce by half. Add the oregano, lemon zest & thyme and cook for one minute.
Pour the chicken stock and lemon juice into the skillet, bring to a simmer, season with salt & pepper and place the chicken pieces back into the pan.
Carefully transfer the skillet to the hot oven and bake for about 35-40 minutes, until the chicken pieces are cooked and the sauce have thickened slightly.
Remove the skillet from the oven and add the chopped parsley.
Garnish with fresh coriander and lemon slices or wedges.