jeudi 24 mars 2016

Lemon, garlic and herb baked chicken breasts


2 large lemons
4 large chicken breasts, skin on
4 sprig(s) fresh tarragon
30 mls extra-virgin olive oil
3 garlic cloves, finely chopped
Chopped tarragon, to garnish
Mashed potatoes, to serve
Steamed vegetables, to serve

1. Preheat the oven to 200°C/180°C fan/Gas 6. Cut 1 lemon into very thin slices and juice the other lemon. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon. Place in a 

roasting dish. Drizzle with the olive oil and lemon juice, scatter over the garlic and remaining lemon slices and season well with sea salt and freshly ground black pepper.

2. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through. Garnish with the chopped tarragon and serve with mashed potatoes and steamed vegetables.

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