Monday, April 9, 2012

Chicken with Lovage & Lemon

Easy Peasy Chicken Dinner with an added twist of LOVAGE. Love-what? If you've never heard of this herb, run over here to our Sweet Harvest blog and read a bit more. I've had Lovage in the garden for quite a few years but have only just fallen *in love* with it. I hope you do too!

Anyhoo .. this dinner .. it really was a quicky. Thrown together and into the oven to roast away while we did other Saturday things.

Chicken with Lemon & Lovage

I used chicken thighs & legs. They were on sale. They were cheap. It meant less prep for me.

One for each person. We're two but I threw in a third in case Axel was extra hungry. 

Slice a couple of lemons and stuffed one slice and a couple of lovage leaves under the skin of the thigh.

In the middle of the pan I layed down a bed of lovage leaves and put my chicken on top. 

In a bowl I put the chopped lovage stem, a huge chopped onion (or two or three if they're smaller), a teaspoon of dried basil and the zest of about an onion. Sprinkle with sea salt and freshly ground pepper and drizzle generously with good olive oil. Toss well and divide between the two ends of the pans.

Cut up a few potatoes, toss in oil, salt and pepper and lay on top of the onions.

Baked Lemon & Lovage Chicken

Cover with aluminum foil and bake at 395F / 200C for about a half hour. Remove foil and bake for at least another half hour. Honestly ours could have roasted a bit longer. It was good and we were hungry but another 15 minutes or so would have meant those potatoes and chicken skin would be nice and crispy.

Turns out we the third let put it in a salad the next day - delish!

1 comment:

  1. Sounds nice and would like to cook it, but what please is the zest of an onion. Can't picture that? Is it one onion, grated?


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