Mediterranean Lemon Chicken
This meal is simple to prepare, but the earthy ingredients combine perfectly and taste wonderful.Serves 6.
1 lemon, zest and juice
2t dried oregano
2 cloves garlic, minced
2 T olive oil
1/4 t salt
1/4 t ground black pepper
6 chicken thighs and legs, skin removed
1 red onion cut into 6 pieces
6 jam tomatoes cut in half
Olives
3 sprigs fresh rosemary
Preheat oven to 200C
In a 23 x 33cm baking dish, use the zest of 1/2 the lemon, squeeze out the juice and add the oregano, garlic, oil, salt and pepper. Stir until mixed.Add the chopped olives.
Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Place the rosemary sprigs, tomatoes and onion in the baking dish. Cover dish and bake for 20 minutes. Turn, baste and bake the chicken uncovered, for about 30 minutes. Serve the chicken with the pan juices, tomatoes, onion, rice and a salad.
For a real Greek feast, serve with stuffed vine leaves or stuffed tomatoes.
Banting: all you have to do is decide what to serve this with!
1 lemon, zest and juice
2t dried oregano
2 cloves garlic, minced
2 T olive oil
1/4 t salt
1/4 t ground black pepper
6 chicken thighs and legs, skin removed
1 red onion cut into 6 pieces
6 jam tomatoes cut in half
Olives
3 sprigs fresh rosemary
Preheat oven to 200C
In a 23 x 33cm baking dish, use the zest of 1/2 the lemon, squeeze out the juice and add the oregano, garlic, oil, salt and pepper. Stir until mixed.Add the chopped olives.
Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Place the rosemary sprigs, tomatoes and onion in the baking dish. Cover dish and bake for 20 minutes. Turn, baste and bake the chicken uncovered, for about 30 minutes. Serve the chicken with the pan juices, tomatoes, onion, rice and a salad.
For a real Greek feast, serve with stuffed vine leaves or stuffed tomatoes.
Banting: all you have to do is decide what to serve this with!
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