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Baked Lemon and Rosemary Chicken

Written by on 23 October 2020


  • 8 chicken portions (use legs, thighs and breasts)
  • 500g new potatoes, halved lengthways
  • 2 lemons, cut into wedges
  • 4 fresh rosemary sprigs
  • A glass of white wine
  • 4 tbsp olive oil


Put the chicken portions into a roasting tin with the new potatoes, lemons, fresh rosemary sprigs, white wine, olive oil and season well.
Bake, uncovered in a preheated oven at 180°C/fan160°C /gas 4 for 40-50 minutes, until tender and golden.
Serve with Rice

Bon appetite !!

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