Maggie Beer's inspired lemon chicken for 10

Maggie Beer's inspired lemon chicken for 10

The second time I have cooked this and I scrimped on the chicken and didn't go organic. It just wasn't the same at all. Let that be a lesson to me and you..... organic chicken is the only way forward. Oh and I didn't put pancetta in there... hello that was a difference too. Mmm one more difference is that I put the verjuice in before I baked it....so many things went wrong!

Method

Place the chicken in a bowl with the lemon, rosemary and pepper, adding just enough olive oil to coat and marinate overnight.

Preheat 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 and the verjuice. Bake for 30mins.

Remove from oven. Drizzle with a little more of really good olive oil. Let rest for a further 30mins. Garnish with all the parsley and serve with crusty bread to soak up the juices.

This is a Version of this Recipe: Maggie Beer's inspired lemon chicken
DeeColeman

Ingredients

  • Serves 10
  • 19 chicken thigh fillets
  • 10 preserved lemon rinds, flesh removed and sliced finely
  • 100 pitted black olives
  • 4 teaspoons of ground black pepper
  • 4 sprigs rosemary leaves stripped from stems
  • sea salt flakes
  • 1/2 cup tablespoons of Maggie Beer's verjuice
  • olive oil
  • lots of freshly chopped parsley to serve

I Like This!  (0)500 reads

0 Comments