Monday, 26 August 2013

[Recipe] Roasted Lemon And Herbs Chicken with Wine

I always love comfort food like this during "cold" weather; especially winter. It is so easy to prepare by just assembling all the ingredients together on baking dish, pop them into the oven and by an hour or so everything will be ready. So all you need to do, is prepare some salad, couscous or coleslaw to go with it for a hearty weekday meal.


ROASTED LEMON AND HERBS CHICKEN WITH WINE


In this recipe I use two types of fresh herbs such as Rosemary and Oregano together with olive oil, lemon rind and juice to add in that lovely citrus taste and fragrance for this dish. To further enhance the taste, I also add in a good splash of dry white wine during the last 10 minutes of baking time.


(Serves: 2-3 | Preparation: 10 minutes | Cooking: 50 minutes)

Ingredients:
  • 3 Chicken Maryland, divide into thighs and drumsticks
  • 2 Medium Potato, cut into 1" thick slices
  • 1 Medium Carrot, cut into 1" thick slices
  • Rind of 1 Lemon, julienne
  • 1/2 Lemon, cut into wedges
  • 1/2 Lemon, juice
  • 1 Tablespoon Olive Oil
  • 2 Sprig Fresh Rosemary
  • Freshly Ground Black Pepper
  • 10g Fresh Oregano Leaves
  • 100ml Dry White Wine

Method:-
1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse chicken, pat dry with kitchen paper towel. Place chicken skin-side up together with potato and carrot in singly layer on the baking tray / baking dish.

3. Mix lemon juice together with olive oil and drizzle over the chicken and potato mixture. Add remaining lemon wedges, sprinkle with herbs and fresh group pepper.

4. Roast, uncovered for 40 minutes, add wine to dish and continue to roast uncovered for another 10 minutes or until chicken is cooked.

5. When the meat is cooked through and potato is tender when test with a fork. Remove, rest for 5 minutes then sprinkle with extra fresh oregano leaves and serve with salad.

Tip:
~ Turning potato and carrot half way through baking helps to cook them evenly on both sides.


Honestly this is a beautiful dish with lot of flavour and it's so easy to prepare with simple ingredients that you can easily find in your kitchen pantry. And for someone like me who always cook Asian dishes but fancy western cuisines this dish is definitely something simple to start with. Moreover if you want to bake this for Christmas party, replace the chicken "parts" with "whole chicken" for better presentation and you can also stuffed some herbs and lemon wedges into the chicken cavity for better flavour.

3 comments:

  1. Gosh...I am so hungry looking at the chicken!

    ReplyDelete
  2. Instead of using dry white wine, can I use red wine instead?

    Also thanks for the awesome recipe! I'm actually using it as we speak haha

    xx emily

    ReplyDelete
    Replies
    1. Hi Emily! Hope your roast chicken with red wine turns out well. Do share with us your version through our facebook page @ https://www.facebook.com/CuisineParadise too!

      Delete

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