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.

Ingredients:

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)

Picture3

Method:

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

Picture2

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.

Picture1

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s