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IMG_1970This is another very easy recipe to do that tastes like you put much more effort into it than you actually did. It is a great one dish recipe that has minimal washing up as well and to top it all, everyone will love it. You can use any piece of the chicken you wish. I used drumsticks and breasts on the bone. It is best not to remove the skin before cooking or your chicken will dry out.

Serves 6


2 kg / 4 pounds chicken pieces
Salt & freshly ground black pepper
6 garlic cloves, chopped finely
Bouquet garni
60 ml / 1/4 cup olive oil
100 ml / 1/2 cup dry white wine
Juice of 2 lemons
2 lemons, cut into wedges
A sprig of fresh rosemary


Preheat the oven to 160 C / 310 F
Rub the chicken with salt and pepper
Place the chicken in a single layer in a roasting pan
Add the bouquet garni
Pour over the oil, wine and lemon juice
Roast, covered, for 1 hour
Increase the oven temperature to 190 C/ 375 F
Turn the chicken pieces over
Roast, uncovered, for another 30 minutes
Add the lemon wedges and rosemary
Cook until the chicken is crispy and the lemons have caramelized
If the chicken looks too dry add wine or water
Serve with mashed potato and veggies