Baked lemon and rosemary chicken

Name: Baked lemon and rosemary chicken
Yield: Serves 4
Cuisine: British recipes
Ingredients: 8 chicken portions (use legs, thighs and breasts); 500g new potatoes, halved lengthways; 2 lemons, cut into wedges; 4 fresh rosemary sprigs; A glass of white wine; 4 tbsp olive oil

Easy
August 2008

Easy
August 2008

Serves 4
Prep time 5 min, Cook time 40-50 min

This simple one-pot chicken dinner requires almost no preparation and is ready in less than an hour

Dairy-free recipes
Gluten-free recipes

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Ingredients

8 chicken portions (use legs, thighs and breasts)
500g new potatoes, halved lengthways
2 lemons, cut into wedges
4 fresh rosemary sprigs
A glass of white wine
4 tbsp olive oil

8 chicken portions (use legs, thighs and breasts)
500g new potatoes, halved lengthways
2 lemons, cut into wedges
4 fresh rosemary sprigs
A glass of white wine
4 tbsp olive oil

Method

Put the chicken portions into a roasting tin with the new potatoes, lemons, fresh rosemary sprigs, white wine, olive oil and season well.
Bake, uncovered in a preheated oven at 180°C/fan160°C/gas 4 for 40-50 minutes, until tender and golden.

Method

Put the chicken portions into a roasting tin with the new potatoes, lemons, fresh rosemary sprigs, white wine, olive oil and season well.
Bake, uncovered in a preheated oven at 180°C/fan160°C/gas 4 for 40-50 minutes, until tender and golden.

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