Greek-style baked lemon chicken

Isis Town and Country - - Life Easy Eating -

Serves 4 In­gre­di­ents

1.2kg of chicken legs or 12 chicken legs 1 tbs fresh rose­mary, chopped 1 tbs fresh oregano 2 cloves gar­lic 1 tbs of pars­ley Salt and pep­per 2 tbs lemon juice 1 tbs of olive oil 1 lemon cut into eight wedges For the herb roast veg­eta­bles 1 large red cap­sicum, seeded and cut into 4cm pieces 400g pump­kin, peeled and seeded and cut into 5cm chunks 2 brown onions, peeled and cut into 8 wedges 4 roma toma­toes, cut into wedges 2 cloves gar­lic, minced 1 tbs olive oil 1 tbs fresh picked thyme


Preheat the oven to 200°C. Us­ing a sharp knife make a cou­ple of in­ci­sions into the chicken legs and sit them into a bak­ing dish. Blend or chop to­gether all the herbs and the gar­lic and mix this with the lemon juice, olive oil and salt and pep­per. Pour this over the chicken and rub it into the in­ci­sions. Take a wedge of the lemon and push it into one of the in­ci­sions in the chicken and sit them back in the bak­ing dish. Bake the legs for 40 min­utes. Pre­pare the veg­eta­bles onto a bak­ing tray and driz­zle over the olive oil com­bined with the minced gar­lic, sea­son with salt and pep­per and roast for 30 min­utes. Gar­nish the veg­eta­bles with the fresh thyme when they come out of the oven.


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