Lemon Chicken
Serving Size, Ingredients and Equipment:
For 2-3 portions:
- 1 chicken
- 1 pinch salt
- 1 pinch ground black pepper
- 2 cm ginger, chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon tumeric
- 1 sprig cilantro, chopped
- 1 sprig flat-leaf parsley, chopped
- 1/2 of a lemon confit lemon
- 1 chicken
- 1 pinch salt
- 1 pinch ground black pepper
- 2 cm ginger, chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon tumeric
- 1 sprig cilantro, chopped
- 1 sprig flat-leaf parsley, chopped
- 1/2 of a lemon confit lemon
Cooking Instructions and Methods:
After washing and drying the chicken, rub all outside surfaces with the salt, pepper, ginger, tumeric and sweet paprika.
Cut the lemon-confit lemon into chunks and add it along with half of the cilantro and parsley to the cavity of the chicken.
Place the chicken in a baking pot, sprinkle with the rest of the lemon and cover with a lid. A roasting pot with a lid is ideal.
Optional: add some green olives at this stage.
Bake at 150°C for 2 hours, or at 180°C for 1 hour if it must go more quickly.
Before serving, sprinkle the rest of the cilantro and parsley onto the pieces of chicken.
Cut the lemon-confit lemon into chunks and add it along with half of the cilantro and parsley to the cavity of the chicken.
Place the chicken in a baking pot, sprinkle with the rest of the lemon and cover with a lid. A roasting pot with a lid is ideal.
Optional: add some green olives at this stage.
Bake at 150°C for 2 hours, or at 180°C for 1 hour if it must go more quickly.
Before serving, sprinkle the rest of the cilantro and parsley onto the pieces of chicken.
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