Saturday 9 May 2009

Chicken with lemon, garlic and thyme

Tonight I cooked dinner for us while Mum relaxed. Since Dad and my sibs are quite fussy eaters, I kept things simple and cooked chicken with lemon, garlic and thyme.

I know the very idea of leaving an oven on for 2 or more hours in such hot climes is absurd and inconceivable, but really, why not step out and run some errands while the chicken pieces cook in the slow, gentle heat?

chicken with lemon, garlic and thyme
4 chicken marylands, each cut into 2
1 head of garlic, cloves separated and crushed
1 lemon, sliced thickly
1 large brown onion, sliced thickly
2 tablespoon olive oil
3 tablespoon honey
bunch of thyme
salt and freshly ground black pepper
1/2 cup of chicken stock or white wine
(serves 6)
preheat oven to 160C
place lemon, garlic, thyme and sliced onions in a large baking dish
season chicken pieces with olive oil, honey, salt and pepper
place chicken pieces on the bed of aromats
pour chicken stock/white wine over the chicken pieces
wrap baking dish with some aluminium foil
cook slowly for 1 1/2 hours
increase the oven temperature to 230C
remove the foil and return chicken
roast for 20 minutes, turning the chicken pieces every so often to brown evenly
serve with chicken with cooking juices, butter pasta and a fresh green salad.

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