Rustic Lemon Chicken
Transport your tastebuds to the sun-drenched countryside with this Rustic Lemon Chicken that all comes together in one dish.
Just a few humble ingredients get transformed into a zesty, juicy and savory meal - all in only 45 minutes.
This is that one dish I make when I really want to impress family and friends but I don’t want to put in a huge effort in the kitchen. The fact that it all comes together in this one dish is such a game changer!
Whether it’s a weeknight meal for the family or you need to bring a dish over to a friend’s place — THIS is the recipe.
One thing to note: you can switch around the order of layering the vegetables. If you like the potatoes more tender and juicy then add those at the bottom. If you like the leeks and red onion crispy then throw those on top of the chicken before the lemon slices! You can really choose your own adventure here but note that whatever is on the bottom will get more tender from the flavourful marinade that gets poured on top.
Ingredients:
1 large red onion
1 leek
5-6 potatoes, quartered
4-6 chicken thighs (prefer skin on)
splash of white wine
1 tbsp dijon mustard
1 tbsp honey
zest and juice of 1 lemon + 1 extra lemon for slices
4 garlic cloves, grated
1 tbsp of sea salt, thyme and oregano
fresh rosemary sprigs
olive oil
Preparation:
1. Preheat oven to 400 degrees.
2. Make the marinade: white wine, dijon, honey, lemon zest and juice, garlic, salt, thyme and oregano. Add a touch of olive oil as well and whisk.
3. Rinse and pat dry your chicken thighs.
4. Chop up vegetables: potato, leek (only use the white and light green part), and red onion. Layer into a baking dish with some olive oil in between. Add chicken thighs on top, marinade, lemon slices and rosemary sprigs.
5. This goes into the oven for about 45 minutes or until golden brown and the chicken reaches an internal temperature of 165 degrees.
Kitchen Items Used:
