So here in Cyprus the temperature is climbing & the time for those yummy Sunday lunches are gone, but with a weekend worth celebrating I really needed ( and craved 😉 a lovely filling dinner.
So I came up with Summer Sunday Lunch
My boyfriend is chicken obsessed; due to the gym; so it had to contain chicken.
So here is the recipe:
Slow Roasted Garlic & Lemon Chicken
Ingredients SWITCH TO CUP MEASURES
- 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
- 1 bulb of garlic (separated into unpeeled cloves)
- 2 unwaxed lemons (preferably thin-skinned) – cut into chunky eighths
- 1 handful fresh thyme
- 3 tablespoons olive oil
- 150 ml white wine (don’t panic ladies, the alcohol all burns off 😀 )
- black pepper
- Pre-heat the oven to 160°C/gas mark 3/325ºF.
- Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifyingly low heat, for 1.5/2 hours. Whilst cooking keep an eye on the chicken, I found it goes dry in a moment so try not to overcook it.
- Remove the foil from the roasting tin, and turn up the oven to 200°C/gas mark 6/400ºF. Cook the uncovered chicken for another 30 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
- I like to serve this as it is, straight from the roasting tin.
Summer Sautéed Potatoes – See the theme here 😉
- 1½ kg potatoes, cut into small chunks
- 4 tbsp olive oil
- 1 tbsp butter
- 4 bay leaves
- 2 garlic cloves (don’t worry about peeling)
- zest 1 lemon
- Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
- Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don’t break them up.
- When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning,and serve.
Roasted Summer Veg
- 3 Ripe Tomatoes
- 1 Yellow or Red pepper – I chose yellow for colour
- 3 Small Red Onions
- 3 Medium Carrots
- 2 Small Potatoes (optional)
- 1 clove garlic
- Bay leaves
- Olive Oil
- Pre-heat oven to 175 degrees. Dice all vegetables into pieces of no bigger than 1 inch you’re going for a small chunky kind of look/ Be careful with the tomatoes if they are ripe, you don’t want to lose the juice
- Peel garlic and slice into 4
- Add to a roasting dish / casserole dish and add the olive oil; you want to ensure all of the veg is covered but there shouldn’t be a huge excess.
- Put in the oven to cook for 45 mins to 1 hour, turning every 15 to ensure the bottom veg is being cooked evenly. I recommend using a fish slice so you don’t break any of those tomatoes.
Let me know how it goes ladies! I was given a good old A- for this one!