Rosemary and lemon chicken

Prep time	Cook time	Difficulty	Views	Rated (1)	Recipe #
30m	1h	1-Piece of cake	188	1	586

lukkie_shipwreck forked this from jared and changed it:

"I used chicken thighs and added some King Edward potatoes to cook in the pot and soak up all that lovely juice. I also cooked it for longer: 60 mins"

This is a great dish if you've got a little time as it takes about 1 hour to prepare and cook. It goes wonderfully with a salad and some new potatoes.

Ingredients

Makes 4 servings

4 chicken thighs
2 cups of chicken stock (using stock cubes is fine)
1 lemon (sliced)
2 cloves of garlic
3 Rosemary stalks
Olive oil
6 small potatoes, sliced thinly

Preparation (Some HTML is OK)

Pre-Heat your oven to 200C (Gas 7or 8). Heat a little olive oil in an oven proof frying pan, and place your chicken skin side down in the pan once the oil is hot. Brown the chicken on all sides. Remove from the heat and add in the remaining ingredients, ensuring that a little garlic is placed on each piece of chicken. Place in the oven, uncovered for 1 hour (or until the chicken is cooked through), remove from heat and serve. (I served it with brown rice)

Comments (1)

fjordaan said on 13 Apr 2008:
I have sensitive teeth so the lemon was a bit sharp in the gravy -- lots of brown rice helps though.
fjordaan tried this and rated it

lukkie_shipwreck forked this from jared and changed it:

Description (Some HTML is OK)

Ingredients

Makes 4 servings

Preparation (Some HTML is OK)

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Photos by lukkie_shipwreck (2)

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