ROAST CHICKEN WITH LEMON AND THYME

YOU Best Diets - - Caveman Diet -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 1 hour

CHICKEN 10 ml (2 t) pa­prika 30 ml (2 T) chopped

fresh thyme 1 whole chicken salt and freshly

ground pep­per juice of 1 lemon SAUCE 10 ml (2 t) olive oil 2 gar­lic cloves,

crushed 3 sprigs fresh thyme 30 ml (2 T) flour 125 ml (½ c) white

wine 125 ml (½ c)

chicken stock 15 ml (1 T) lemon

juice 5 ml (1 t) sugar 1 lemon, cut into

wedges, to serve ex­tra fresh thyme

to garnish

Pre­heat the oven to 220 °C and grease a bak­ing sheet with non­stick spray. 1 Chicken Rub the pa­prika and thyme un­der the skin of the chicken. Place on the bak­ing sheet and roast for 15 min­utes. 2 Re­duce the oven tem­per­a­ture to 180 °C and roast for 45 min­utes or un­til cooked. Leave to cool slightly then re­move the skin. Re­serve the pan juice for the sauce. 3 Sea­son the chicken with salt, pep­per and lemon juice. Cut into por­tions. 4 Sauce Heat the oil and fry the gar­lic and thyme un­til fra­grant. Add the flour and stir well. 5 Grad­u­ally add the wine and stock and stir to pre­vent lumps. Add the re­served pan juice and stir. Sea­son with the lemon juice, salt, pep­per and sugar. 6 Serve the chicken pieces with the sauce and lemon wedges. Gar­ish with ex­tra thyme.

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