crispy lemon chicken

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
2T butter
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

method
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.


easy roast chicken & rice one pot meal

Very similar to my chicken & orzo dish, this meal is a great, easy go-to that can be enjoyed any night of the week. In my home, it was the perfect end to all of the Easter celebrations.
I love one pot meals for its simplicity and no mess, no fuss kind of attitude really. And honestly, after cooking up another wonderful meal, i don’t want to spend hours doing a clean up.
I roasted a whole chicken and portioned it while the rice was cooking in al of its delectable juices. You can, however, use chicken pieces if you prefer, which will reduce the cooking time.
Basmati is my preferred grain and adds beautiful aromatic flavour here. And since it cooks so quickly i can have my meal on the table sooner rather than later.

ingredients | serves 6 | easy
1 whole chicken
3T olive oil
2T butter + 3T extra
3 celery ribs, sliced diagonally
3 carrots, peeled & sliced diagonally
4 garlic cloves, sliced
1 large onion, chopped
zest of 1 lemon & lemon quartered
1.5C dry white wine
1.5C chicken stock
bunch fresh thyme, leaves only
1tsp fine salt
1tsp black pepper
bunch parsley, chopped
bunch chives, chopped
1C basmati rice

how to do it
Preheat the oven to 165 degrees Celsius. 145 degrees with a fan.
Heat the oil & 2 tablespoons butter in a large skillet with tight fitting lid.
Sauté the onion until translucent. Add the carrots & celery and cook for five minutes. Place the chicken in the skillet, breast side down, and brown for five minutes. Remove the chicken and deglaze the pan with the white wine. Cook the wine until reduced by half. Add the garlic, lemon zest & thyme and stir through. Put the quartered lemon into the cavity of the chicken and place the chicken back into the skillet, breast side up (browned side facing upwards). Pour the stock into the skillet and bring it to the boil.
Turn the heat down and place the skillet into the oven, without the lid. Cook the chicken for two hours.
Carefully remove the skillet from the oven. Remove the chicken from the skillet and set it aside.
Pour the rice into the vegetable mixture, add the remaining 3 tablespoons butter and bring it to a gentle simmer. Cover with a tight fitting lid and cook for about 12 minutes until the rice is just cooked.
The rice will soak up most of the juices.
While the rice cooks, portion the chicken.
Place the chicken pieces on top of the cooked rice, cover with a lid and gently cook for four more minutes, so as to heat the chicken and finish cooking the rice.
Garnish with the chopped parsley & chives and serve immediately.

From my kitchen to yours, with love x