Roast Chicken with basil and lemon: Difference between revisions
Jump to navigation
Jump to search
mNo edit summary |
mNo edit summary |
||
| Line 1: | Line 1: | ||
[[Recipes from cookery books|⇐ Recipes from cookery books]] | [[Recipes from cookery books|⇐ Recipes from cookery books]] | ||
[[File: | [[File:IMG_3888.jpeg|400px|left]] | ||
<br clear=all> | <br clear=all> | ||
Latest revision as of 11:46, 20 August 2024
Ingredients
- chicken pieces, ideally thighs with bone in
- olive oil
- 2 cloves garlic
- a lemon
- a handful of basil leaves
- a wine glass of white wine
Method
- Season the chicken and place in a roasting tin. Pour olive oil over them - enough to moisten and leave a puddle of oil on bottom of tin. Squash the garlic - no need to peel - and tuck between chicken pieces. Half the lemon, squeeze the juice over the chicken and tuck the shells in too.
- Roast for 30 minutes in preheated 200℃ oven.
- Then tear up the basil leaves and toss through the chicken. Cook for a further 10 minutes.
- Remove from oven, pour on white wine and over a high flame let the wine bubble and reduce for a minute
- Serve with green leaves - e.g. little gem lettuce.
Real Food Nigel Slater
Chicken, roast with basil and lemon