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A Plateful of Chicken with Lemon and Thyme

Posted Aug 25 2008 3:00pm
I've been on a mission, trying out all sorts of chicken recipes of late, without finding what I wanted. I've also been trying to come to terms with my fathers ill-health. When I'm stressed I cook!!!

I wanted a nice easy chicken recipe that had the flavours of the mediterranean, but with all the ingredients available locally. Somewhat difficult in February. The chicken is local, the thyme is in a pot in the garden, the garlic and onions were from the organic veggie box. Yes! That just leaves the wine, oil and lemons! Well its nearly all local!

This recipe is based on one by Nigella Lawson, in her book 'Forever Summer' and truly tastes divine!

8 chicken drumsticks or thighs (or a combination of the two)

1 head of garlic, seperated into unpeeled cloves

6 - 8 shallots, peeled and left whole

1 unwaxed lemon, cut into 6

small handful fresh thyme

3 tbsp sunflower oil

150 ml white wine

black pepper

Serves 4 - 6

Preheat the oven to 160 degrees celcius / gas mark 3

Put the chicken pieces into a roasting tin and add the garlic, onions, lemon and thyme leaves

Add the oil and with your hands, mix everything together, then spread the ingredients out, ensuring that the chicken is skin side up

Sprinkle over the white wine, a few grinds of pepper and cover tightly with tin foil

Cook for two hours

Remove the foil from the tin and turn the oven up to 200 degrees celcius / gas mark 6. Cook the uncovered chicken for a further 30 - 45 minutes, by which time the skin on the chicken will have turned golden brown and the lemons will be starting to scorch and caramelise at the edges

Place on a serving plate and watch it disapear

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