These are simple to make and really tasty and lemony. Someone who ate mine described it a bit like eating lemon meringue pie.
I do like to roast chicken portions in the oven with vegetables. In this recipe I also use lemons to impart a delicious citrus flavour to the chicken.
To make this dish, I took some chicken legs and thigh portions. These I slashed with knife and then placed in a bowl with the juice, peel and the rest of two lemons. I added a splash of white wine. I then added small plum tomatoes, onion, mushrooms and basil.
This was then roasted in the oven for thirty minutes, or until the chicken was golden brown as in the top photograph.
Place the chicken on a plate and add the roasted vegetables.
You can also use the juice from the pan as a basis for a sauce if required.
Take some chicken thighs, I much prefer the flavour of thighs. Place in a bowl, add the juice and zest of a lemon. I also then cut the lemon up and add that. Add some chopped flat leaf parsley, ground black pepper, olive oil and white wine vinegar.
Mix to ensure you coat the chicken and place in a roasting tray.
Roast at the top of a hot oven for about 20-25 minutes.
Serve with a green salad (and other salads as well).
You could barbecue this chicken dish, but if I was going to do this, I might poach the chicken first so to ensure that it is cooked through.
A note about the lemon, only use the zest if it is an unwaxed lemon otherwise or you will be adding is waxy zest (ugh).
I am going through a risotto phase at the moment.
This is my original lemon risotto recipe.
In a large frying pan, place some olive oil and butter. Then add some finely chopped onion and the zest of two lemons.
Soften the onions.
Bring up the heat.
Add the risotto rice and ensure that the rice is coated in the oil and butter.
Add a splash of white wine.
Now add some chicken stock.
Keep topping up with stock to ensure that the rice doesn’t dry out.
Once the rice is virtually cooked, add the juice of the lemons, a large handful of grated parmesan, some roughly chopped rocket and some freshly ground black pepper.
Serve, garnish with a few slices of lemon.
Well I mentioned I had purchased Paul Rankin’s Irish Pork Sausages again.
This time I roasted them in the oven with chicken, red pepper, mushrooms and pancetta.
I served it with a lemon risotto.
This is a recipe that I cooked tonight, which is a variation on my lemon chicken recipe.
For this recipe I took some organic chicken thighs and legs and made some cuts in them with a sharp knife, so that they would both asorb more of the marinade and cook quicker. I had seven portions of chicken.
I placed in a bowl the zest and juice of two lemons and one lime. Though I did take a few slices of the lemon and lime before I extracted the juice to use as a garnish.
I added some fresh herbs, parsley and basil, as well as ground black pepper and a good splash of olive oil.
I then placed the chicken in the bowl and mixed well.
I left the chicken for about ten minutes.
The chicken was then placed on a grill pan and put under the grill – I used the top of a very hot oven in order to achieve the same effect.
Turn and baste as and when needed.
I served mine with new potatoes, coleslaw, a green salad and fresh bread.
Take four organic chicken thighs (now you could use chicken breast, but personally I feel that the thighs have more flavour). Remove the bone, but leave the skin on.
In a bowl add the boned chicken thighs, the zest and juice of two lemons (before adding the juice of the lemons, cut some slices as a garnish). Add some parsley, rosemary and black pepper. I also added onion and olive oil. You could use some garlic if you like.
Marinade the chicken for about an hour, longer if you like your chicken really lemony.
Heat a griddle pan (or you could use the barbecue) and cook the chicken, skin side down (this should lower the amount of fat as well as getting nice and crispy skin).
Once the skin side is golden brown, turn over and cook the flesh side until cooked.
Serve with salad or vegetables.
I served mine with crushed new potatoes and coleslaw.
There is a skill in cooking a steak on a griddle, especially if you want it to turn out well and tasty.
My technique is not perfect, but I get some good results.
Firstly I heat the pan, the heat will be the guide to whether I am cooking a rare, medium or well done steak, though it must be, even for a well done steak, quite hot.
I take the steak, preferably at room temperature and rub seasoning and oil into the steak. This is black pepper, some Italian herbs and olive oil.
I prefer using ribeye, but in the photo below I was using sirloin, as I can’t always get hold of ribeye.
I do not add oil to the griddle.
Once the pan is hot, I then griddle the steak.
This ensures I get the nice chargrill lines on my steak.
I serve the steak with some freshly cut lemon.