Photo by Peter Bouchier, By Olea of Monemvasia
Make Lemon Chicken with Peter Bouchier
Published on
By Co-lab Pantry
By Co-lab Pantry
Make Lemon Chicken with Peter Bouchier
Serve 4
70 Minutes - 10 min prep + 60 min cook
+ INGREDIENTS
- 750g free range chicken skinless pieces (Peter Bouchier recommends thighs)
- 3 tbs Olive Oil
- 4 small potatoes cut in half
- 1 lemon
- 1 cup chicken stock
- 1 tablespoon parsley
- 1/2 tbs fresh oregano
- 2 cloves garlic
- salt and pepper to taste
+ METHOD
- Preheat oven to 180 degrees
- Add 1 tablespoon of olive oil to the frying pan and brown chicken on both sides
- Place in a baking dish and add potatoes
- Mix together the juice from the lemon, the remainder of the olive oil, stock and chopped garlic and pour over chicken and potatoes
- Add the skins from the lemons
- Sprinkle over chopped parsley and oregano and season with pepper
- Bake for an hour (basting every 15 minutes) or until chicken is tender
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Recipe originally sourced from Peter Bouchier.
