Chicken & Lemon Sauce

As introductions go, I'm sure this sound slightly ridiculous - but this is a really excellent lemon-ey recipe... Not like Chinese Restaurant lemon-ey, but really, vibrantly zing-ing-ly lemon-ey. There isn't much oil involved, so the end sauce is very clear and very fresh. The different herbs you use can radically change the direction of the dish... Try it with some dill and plain rice.


  • Chicken
  • 3 or 4 Lemons
  • Basil, Mint, Parsley, Chervil, or Dill (or a good combination!)
  • 10 Cloves Garlic
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Vegetable Stock

Joint the Free Range Chicken – how ever many pieces you like!  Skin off is best

Pre-heat the oven to 220˚c

Lay the pieces of Chicken out in a roasting tray

Drizzle with a little Olive Oil, some Salt & Pepper.  Also squeeze the juice of 1 Lemon over the Chicken, and set aside the Lemon itself

Roast for 15 minutes at 220˚c and then reduce the heat to 180˚c

Throw in 10 or so Cloves Garlic – give it a shake around and roast for another 30 minutes – less or more – basically until the Chicken is cooked

When the Chicken is cooked – remove the pieces of Chicken and the Cloves Garlic (should be lovely and squashy and roasted).  Let the Chicken stand for 10 mins before you make the Lemon Sauce

Put the roasting tray on the hob (make sure it is the right kind!) and squeeze the juice of 2 or 2 Lemons into the pan – also half a mug of very weak Veg Stock

Stirring constantly – slightly cook down the liquid in the pan – and then throw in a couple of large handfuls of fresh Herbs.  Taste – and season

Immediately take the tray off the heat – and serve the Chicken with the Sauce and the Roasted Garlic… This is delicious with some Roasted Potatoes and some Salad

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