Pot-Roasted Lemon Chicken - Serves 6 2 large lemons, grated zest from one 4 tbsp. olive oil 8 stalks fresh tarragon, leaves finely chopped 6 cloves garlic, peeled and chopped salt and freshly ground black pepper 4 lb free range organic chicken, giblets removed 8 fl oz white wine - Preheat the oven to 350F/180C. In a small bowl mix the lemon zest, olive oil, tarragon, garlic, salt and pepper. Set to one side - Slash the flesh of the chicken with a sharp knife and place in a large casserole dish. Cut the lemons in half and insert inside the chicken. - Rub the lemon-herb paste over the chicken and gently pour the wine over the top. Cover and roast for 1 hour. - Remove the dish from the oven turn the chicken over, basting with the wine and juices. Return to the oven and roast for 30 mins. Turn the chicken the right way again, baste and return to the oven for 20 mins. - Remove the chicken from the dish and rest for 10 mins. Carve and serve with crispy roasted potatoes.
Posted on: Wed, 13 Nov 2013 18:31:41 +0000
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