Greek lemon chicken
Recipe submitted by Teresa
A delicious all in pan chicken and vegetable roast
Serves 4 to 6
Ingredients
- 8 sm (250g) checken 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
- 2 tbls chopped flat leave parsley
- 1 tbs chopped fresh basil leaves
- Extra: Feta cheese
Method
- Preheat oven to 200 / 180 fan forced. Place chicken in a large roasting pan. Arrange potato, onion, capsicum, garlic around chicken. Pour over stock. Fine 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 / pepper.
- Roast 15 minutes or until chicken starts to brown. Reduce temp to 180 / 160 fan forced. Roast 25 minutes. Add tomatoes and roast 10-15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.
- Combine parsley / basil / grated lemon. Sprinkle over chicken. Sprinkle crumbled fetta cheese
