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LEMON AND BLACK PEPPER ROAST CHICKEN

LEMON AND BLACK PEPPER ROAST CHICKEN

🍁🍂 Autumn colours on my plate
Lemon and black pepper roast chicken with carrots, spicy potato wedges, rice and gravy, cauliflower and cheese sauce and sweet stewed peaches. Comfort winter food🧡

  • 1 whole chicken, backbone removed with strong kitchen scissors and chicken pushed flat like a spatchcocked chicken. Cut slashes with sharp knife into the thicker parts of chicken meat (breast, thigh and drumstick) so that it can cook evenly and the lemon flavours can get into the meat.
  • Lemon and black pepper seasoning to taste
  • 1 cup chicken stock
  • 1 large onion, sliced
  • 1 large thin skinned lemon, thinly peeled skin and squeezed juice out
  • ½ cup of dry white wine
  • oil for sprinkling
  • carrots, peeled and cut length ways

Preheat oven to 180°C. Place flattened chicken into a large oven tray. Sprinkle oil over and rub until completely covered. Sprinkle with seasoning on both sides. Press peeled lemon skin into the slashes.
Pack onion and carrots around chicken and pour chicken stock, lemon juice and wine over it.
Place tray in oven. Bake until chicken is done.
Remove chicken and carrots and keep warm while thickening juices in the tray with cornstarch diluted in water. Serve on rice.

Recipe and photo: Elsabie Templeton

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