Lemon Chicken
recipe
Lemon Chicken
No commentsIngredients
- 2–3 uncoated organic lemons, depending on size and your taste
- honey to taste, about 5 tbsp
- knob fresh ginger, grated
- splash of sunflower oil (or other light oil)
- splash of soy sauce
- chicken – 1 small chicken, two that have been spatchcocked (split down the back for quicker cooking) or jointed pieces
- 1 tbsp brown sugar
- 4 onions, finely sliced
- new potatoes and carrots to serve
Serves:
4
Directions
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- Grate off the zest of two or three lemons &# uncoated organic lemons are the only kind I use for zesting now (previously, we must have flavoured many a cake or mousse with a big whack of silicon wax). Then squeeze out their juice and mix it all with the zest. Mix in the honey, the ginger and a splash of oil and soy sauce. This is the marinade.
- Put the chicken in a dish and pour over the marinade, leaving overnight if possible and turning a couple of times if you can.
- Preheat the oven to //gas mark Put the chicken in a roasting tin with half the marinade poured over. Roast for minutes or until tender (it will depend on the size of the pieces).
- In a heavy saucepan, preferably non-stick, heat the rest of the marinade with the brown sugar. Add the four finely sliced onions and allow very slowly to caramelise and soften. Watch like a hawk for burning.
- When the chicken is cooked, lift out and keep warm. Pour the cooking juices into a gravy jug that separates fat from juice, and pour off the oil (alternatively, use a spoon).
- Serve the chicken with plain steamed boiled potatoes and carrots, with a small heap of the onions to one side and the cooking juice poured over. Quartered lemons can be handed around for more sharpness if required.
Source: Thoby Young
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