Lemon Pan Roasted Chicken

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.

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