Ok! This is my version of lemon and herb chicken with a sweet tangy flavour. I love adding stuff together and see how it will come out and this is how this recipe came about. I know their is a bucket load of versions of this recipe and the nice thing is that you can add or take away ingredients to make it your own. I once added a 1tsp of onion powder to the marinade which made it so nice. You can even add chilli to give it a little bite. The potatoes in this recipe will soak up all the lovely juices and becomes nice and crispy. This chicken is also amazing if you cook it on the BBQ. So have fun and play and make it just the way you like it.
Ingredients
- 1/2c Rapeseed or Olive Oil
- 2tbs Oregano
- 1tsp Rosemary
- 1tsp Marjoram or Sweet Basil or Sage
- 2tsp Thyme
- 1tsp Smoked Paprika
- 2tsp Chicken spice
- 4-6 Garlic cloves, crushed
- 1 Lemon, Juice and zest
- 1tbs Dijon Mustard
- 2tbs Honey
- 1/2c water
- 1.2 kg Chicken, flatten
- 1kg baby potatoes, precooked and halved or nice big potatoes quarted
Method
- Mix all the ingredients for the marinade together.
- Turn the chicken breast side down and cut the backbone out. Turn the chicken around and flatten with your hands. Place it now in a ziplock bag and pour the marinade in. Close the bag.
- Marinade the chicken in the fridge for 4 hours or better yet marinade it overnight.
- Place the chicken with the marinade in an ovenproof dish and cover with foil. Now cook in a preheated at 180 degrees for 40 minutes.
- Remove the foil and at this stage you can add potatoes and cook the chicken further for 40-50 minutes basting it now and again until brown and yummy.
- Take the chicken out and let it rest.
- Serve with a green salad or your favourite side dish.
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