Baked Lemon and Rosemary Chicken
Written by Bruce 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 !!