Sunday, September 01, 2013

Chicken with lemon, garlic, and rosemary

A Nigella Lawson recipe for baked chicken and lemon asks you to cover your pan at first, before uncovering it to allow the meat to brown. This is not a great idea if you use a jointed chicken: the breast pieces will overcook and toughen. But it works well with thighs and drumsticks. They become very tender, as does, in this version, the garlic. When I made it last week, I used drumsticks only.

I have a heavy, shallow, 28-inch casserole. A roasting tin, with foil as covering, would work too.

12 chicken drumsticks
As much garlic as you like, separated into cloves, unpeeled
1 lemon, quartered
2 sprigs rosemary
2tbsp olive oil
Salt, pepper


Put the ingredients in a heavy, wide casserole or roasting tin, toss them thoroughly, and bake, covered, in a gas mark 6/200C oven for 45 minutes. About half way through this time, give the ingredients another stir. If they are bubbling too fiercely, turn down the heat.

Remove the lid or foil, reset the dial to 6 if necessary, and cook for a further 30 minutes, to brown the meat and reduce the sauce.

Very simple, and delicious.

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