November 6th, 2011

Crispy herb and lemon chicken

Readers (assuming, of course, that I have readers), will have noticed that I haven’t been updating this blog regularly. The reason for this is that I’ve been a little busy in the lead-up to my own wedding. Now that that’s over, I can get back to the real business of cooking delicious meals for me and my wife, complete with documentation for you (lovely reader).

Unfortunately, I made this so long ago now I can’t really remember what I did. I’ll have to extrapolate from the photos. So…

It would appear that I used herbs including fresh oregano, thyme and sage (probably from my Mum’s wonderful garden where we hosted our wedding).

I either jointed a chicken or bought some pieces (and cleaned them of excess fat), and finely chopped the herbs…

… and rubbed them into the chicken, along with (knowing me) lots of salt and pepper, lemon juice, lemon zest, and (by the looks of it) whole pieces of lemon. I seem to remember leaving this to marinate overnight.

I then cooked the chicken in a hot oven on a rack over some carrot and onion (so they could soak up the juice). I’m not sure for how long, but I’m guessing until it was good and crispy: probably about half an hour (or maybe more?)

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