June 21, 2011

Lemon rosemary chicken

Lemon rosemary chicken

Here's an easy, basic recipe for a roast chicken. Despite its simplicity, it tastes great because of the large amount of fresh rosemary, and the lemon adds a whole lot of flavour as well.
You can serve the chicken with any vegetables you like, some broccoli, cauliflower, a salad, a stir-fry, fresh tomatoes from your own garden, whatever you can think of.

Lemon rosemary chicken (serves 4)
- 1 whole chicken, insides removed and rinsed
- 1 lemon
- 1 bunch of rosemary (approx. 15g)
- crushed peppercorns
- 4 onions
- 1 tbsp coconut oil

1. Preheat oven to 180 degrees Celsius.
2. Generously season your chicken with the peppercorns, inside and out, and stuff the cavity with the rosemary.
3. Cut the lemon in half and stuff it into the cavity as well, and tie the chicken's legs together with kitchen string.
4. Heat coconut oil in a frying pan and brown the chicken on all sides.
5. While the chicken is browning, peel your onions and cut them in half.
6. When the chicken is browned on all sides, add the onions to the Dutch oven and cover the pan with a lid.
7. Transfer the pan to the oven and bake for approx. 90 minutes, or until the juices run clear.
8. Let the chicken sit for another 10-15 minutes to allow the juices to absorb, then carve, serve with the onion halves and enjoy!

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