Wednesday, November 10, 2010

Greek Lemon Chicken

This recipe comes from Super Food Ideas magazine.

Cast of Characters (Serves 4)

  • 8 small (250g each) chicken thigh cutlets (skin on) trimmed
  • 300g red rascal potatoes, cut into 2.5cm pieces
  • 1 medium red onion, cut into wedges
  • 1 medium red capsicum, cut into strips
  • 4 garlic cloves, unpeeled
  • 1/2 cup chicken stock
  • 2 medium lemons
  • 250g cherry truss tomatoes
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped basil leaves (I hate basil so I left this out)
Heat oven to 200°C/180°C fan-forced

Step 1
Place chicken in a large roasting pan. Arrange potatoes, onion, capsicum and garlic around chicken. Pour over stock. Finely grate 1 lemon. Reserve grated lemon rind. Juice grated lemon. Cut remaining lemon into wedges. add lemon juice and wedges to pan. Season with salt and pepper.

Step 2
Roast for 15 minutes or until chicken starts to brown. Reduce temperature to 180°C/160°C fan-forced. Roast for 25 minutes.

Step 3
Add tomatoes and olives.
Roast for 10 to 15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.
Step 4
Combine parsley, basil and reserved grated lemon rind in a dish. Sprinkle over chicken mixture. Serve.

For extra flavour, serve with crumbled feta cheese.

While this tasted okay I don't think I'll make it again. There was way too much watery juice and too much lemon flavour.

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