For the taste of Italy, don't miss out on this superbly simple and stylish Lemon Chicken. It's as easy as preparing a fresh and delightfully tasty marinade and roasting it in the oven for about 25 minutes.
Preparation Time: 5 mins
Cooking Time: 25 mins
Ingredients (Serves 2):
2 Medium Chicken Breasts
Baby Potatoes (quantity to your preference)
1 Lemon
2 Cloves of Garlic
1 Tsp Dijon Mustard
2 Tbsp Honey
Olive Oil, Salt & Pepper
Method:
The Lemon Marinade:
First of all, to prepare the individual components of the marinade; finely slice the zest of a lemon into a dish and crush both cloves of garlic. Add the crushed garlic to the lemon zest. Next, mix 2 tablespoons of honey with 1 teaspoon of Dijon mustard and add this mixture to the lemon zest and garlic. Finally, squeeze the juice of the lemon into the bowl and mix again.
Tip: Before crushing the garlic, slice the cloves in half, lengthways, and remove the germ in the middle. Do this every time you prepare garlic. It will help with digesting the garlic.
Cut slices across the top of the chicken breasts and drizzle the marinade into the sliced chicken. Then cover the remainder of the breast in the marinade. Use about half the marinade to cover all chicken breasts, and when this is done, put the chicken on a plate, cover it with clingfilm and then leave it in the refrigerator for 1 hour.
Preparing the Potatoes and Cooking:
Chop the potatoes in half, or quarters, small enough that they will cook within 25 minutes in the oven. If they are considerably large baby spuds, it's better to err on the side of caution and slice them into smaller pieces.
Preparation Time: 5 mins
Cooking Time: 25 mins
Ingredients (Serves 2):
2 Medium Chicken Breasts
Baby Potatoes (quantity to your preference)
1 Lemon
2 Cloves of Garlic
1 Tsp Dijon Mustard
2 Tbsp Honey
Olive Oil, Salt & Pepper
Method:
The Lemon Marinade:
First of all, to prepare the individual components of the marinade; finely slice the zest of a lemon into a dish and crush both cloves of garlic. Add the crushed garlic to the lemon zest. Next, mix 2 tablespoons of honey with 1 teaspoon of Dijon mustard and add this mixture to the lemon zest and garlic. Finally, squeeze the juice of the lemon into the bowl and mix again.
Tip: Before crushing the garlic, slice the cloves in half, lengthways, and remove the germ in the middle. Do this every time you prepare garlic. It will help with digesting the garlic.
Cut slices across the top of the chicken breasts and drizzle the marinade into the sliced chicken. Then cover the remainder of the breast in the marinade. Use about half the marinade to cover all chicken breasts, and when this is done, put the chicken on a plate, cover it with clingfilm and then leave it in the refrigerator for 1 hour.
Preparing the Potatoes and Cooking:
Chop the potatoes in half, or quarters, small enough that they will cook within 25 minutes in the oven. If they are considerably large baby spuds, it's better to err on the side of caution and slice them into smaller pieces.
Place the chicken breasts in a deep oven dish, scatter the potatoes in with the chicken, and lay the squeezed lemon into the dish also. Drizzle the remainder of the marinade over the contents of the oven dish and season with a layer of olive oil and a sprinkle of salt and pepper.
Place in the oven for 25 minutes at 180 degrees. Check the potatoes, and give an additional few minutes if needed.
Enjoy!
Place in the oven for 25 minutes at 180 degrees. Check the potatoes, and give an additional few minutes if needed.
Enjoy!
