Maggie Beer's inspired lemon chicken

Maggie Beer's inspired lemon chicken

This recipe was so simple I didn't trust it, marinating chicken really preps it up for roasting and it just doesn't need much time. The key is to let it sit after the oven to really soak up the juices of the olives and preserved lemon. This is from Kylie Kwong but inspired by Maggie Beer. What a lovely combo of ladies!

serves 4 with one left over - which will be fought over

Method

Place the chicken in a bowl with the pancetta, lemon, rosemary and pepper, adding just enough olive oil to coat and marinate for at least an hour.

Preheast to 220ºC. Mix in the olives and place the chicken in a deep roasting pot, but make sure the chicken is not sitting on each other, season with salt and cover with enough olive oil. Bake for 15mins.

Remove from oven. Drizzle with verjuice and a little more of really good olive oil. Let rest for a further 15mins. Garnish with all the parsley and serve with crusty bread to soak up the juices.

Ingredients

  • 5 chicken thigh fillets
  • 200gm pancetta finely sliced
  • 4 preserved lemon rinds, flesh removed and sliced finely
  • 30 pitted black olives
  • 2 teaspoons of ground black pepper
  • 2 sprigs rosemary leaves stripped from stems
  • sea salt flakes
  • 1-2 tablespoons of Maggie Beer's verjuice
  • olive oil
  • lots of freshly chopped parsley to serve

I Like This!  (3)1719 reads

2 Comments

Krispy said on January 31, 2011 at 9:34a.m.
I was lucky enough to taste this creation and it was DELICIOUS!! I will be trying this recipe at home this week.
Puku_George said on January 31, 2011 at 2:57p.m.
This - with the Radicchio and Parmesan salad was AMAZING. Need to get me one of them mandolins...