Chicken baked with lemon
Aromatic salt gives meat, fish and vegetables an instant Italian flavour and just a teaspoon of it in this zesty dish gives it a special flavour.
|6||Chicken thighs, bone in, skin on|
|1||Lemon, thinly sliced|
|1||Lemon juice, from 1 lemon|
|1 Tbsp||Extra virgin olive oil|
- To make the aromatic salt, finely chop 2 of the garlic cloves, and reserve the other. Place the zest of 2 lemons (finely chopped), finely chopped rosemary leaves and pepper in a processor and pulse just until the salt is slightly ground. Put the mixture in an airtight jar, then bury the reserved garlic clove and bay leaf in the mixture. Keep in the refrigerator.
- Season the chicken with some aromatic salt, arrange on a plate and cover with plastic wrap. Refrigerate for 2 hours or overnight.
- Preheat the oven to 220C (200C fan). Place the lemon slices (from 1 lemon) in an ovenproof dish. Heat a non-stick pan over a moderately high heat. Add the oil then the chicken, skin-side down. Brown well on both sides - about 6 minutes. Arrange the chicken skin-side up over the lemon slices.
- Add the lemon juice (from 1 lemon) and water to the pan in which the chicken was cooked and boil until reduced to a coating consistency, scraping up any browned bits - about 4 minutes. Pour over the chicken in the baking dish. Place the dish in the oven and bake for 15-20 minutes or until the chicken is tender and the juices are no longer pink when pierced. Place on a heated platter, cover loosely with foil and stand for 5 minutes before serving.