ROTW - Baked lemon and rosemary chicken

I'm like the one-pot queen in my flat, or well, slow cooker queen, which is actually how I would usually do this recipe, but after reading something similar online I thought I'd give the oven a chance! & my lord it was yummy! This is probably one of my favourite dishes right now.

Its a really fresh dish & great for if you're feeling a little under the weather, because leftovers can be turned into the most delicious soup too! (add some chicken stock & blend)

But anyways, heres how I do my one pot lemon chicken!

 

 

Ingredients: (serves 4)

• 8 chicken portions (use a mix of legs, thighs and breasts if possible)
• 500g new potatoes, halved lengthways
• 2 lemons, cut into wedges
• 4 fresh rosemary sprigs
• A glass of white wine
• 4 tbsp olive oil  

 

Basic method:

1. Put the chicken portions into a roasting tin with the new potatoes, lemons, fresh rosemary sprigs, white wine, olive oil and season well.

 

2. Bake, uncovered in a preheated oven at 180°C/fan160°C/gas 4 for 40-50 minutes, until tender and golden.

 

  Handy tips:

On reflection, I found that basting the chicken halfway through really helped keep the chicken moist & succlent. If you're worried about your meat drying out, you can also cover the roasting tin with baking foil for the first 30 minutes, & remove the foil to crisp up the chicken skin.

 

TOP TIP - For those of you watching your waist. Remove the skin as its the fattiest part!

Would you try this recipe?
- Also don't foget to come back on friday for the launch of my first ever giveaway!