When I first tested this recipe out I was stunned. So simple, soooooooooo gorgeous! It’s a bish-bash-bosh sort of way to elevate chicken to a higher level of chickenness. Think you can’t cook? You can manage this!
Lemon & Parsley Chicken (serves 4)
4 portions of chicken – breast or leg portions
200ml olive oil
4 tbl fresh parsley
Juice of 2 lemons
Salt & Pepper
Start with making the dressing – the flavours sort themselves out beautifully whilst the chicken cooks.
Measure out the olive oil, add the raisins, chopped fresh parsley and lemon juice plus a sprinkling of salt and pepper. Put it to one side to do the magic infusiony thing (NB Don’t add the pine nuts yet, they come later).
Now pop your chicken in a roasting tin, sprinkle over a little salt and pepper and roast for about 40-60 minutes at 180 C (Aga roasting oven). Check it’s cooked properly by puncturing the skin with a fork – you should see clear juice come out.
Just before you take the chicken out of the oven, toast the pine nuts in a clean, dry frying pan (no oil). Keep your eye on the pan, these little blighters cook quick and taste gorgeous when toasted, not incinerated. So keep the pan moving and tip the pine nuts into your lemon dressing as soon as they start to go golden.
Serve your chicken with the dressing drizzled over. Good with new potatoes and bit of greens. Yum!
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