Lemon & Herb Chicken

By Shelley Barnard – eat.art MD

chick in a bag

This dish is made using a roasting bag.  I find this a really healthy way of cooking as I remove the skin and the chicken cooks in its own juices with no oil.  The bag still allows it to brown on top for a lovely ‘roasty’ flavour and delicious succulent chicken.


8 – 10 Chicken pieces (I prefer legs & thighs), skinned

Mixed fresh herbs (a mixture of any of the following: Thyme, Marjoram, Sage, Rosemary,Basil)

1-2 Cloves of garlic

Zest of half a lemon

Juice of half a lemon

A generous pinch of eat.art Gourmet Salt (Murray river flakes or Dead sea salt.  Try smoked applewood for some added dimension)



Heat oven to 180 degrees Celsius. Place all ingredients into the Roasting bag, shake around.


Tie the bag up, lie it on it side and pierce the top with a few holes.  Allow a space above the chicken so it gets nicely browned.  Cook until the chicken is done and nicely browned.



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