So last week I gave you the first recipe of my Christmas dinner: Bruschetta with Beetroot Carpaccio. So here is Anne’s Kitchen Stories: Christmas Feast Part Two! The main course is lemon garlic roasted chicken with herbs, stuffed portobello for the vegetarians, the best sweet potato wedges, and a delicious salad with walnuts, goat cheese and pomegranates.
Ovenroasted Chicken with Lemon, Garlic, and Fresh Herbs
This chicken does not require a lot of work. The only tricky thing is to marinate it on time so you might want to keep that in mind!
– 4 chicken filets
– 2 lemons
– 1 bunch of fresh rosemary
– another bundle of a variety of fresh herbs
– 6 cloves of garlic
– 3 tbspns of olive oil
– 1 thumb of ginger
– salt and pepper
First, marinate your chicken. I would recommend doing this at least 3 hours before roasting the chicken. It takes about 10 minutes, after that you just set it aside and you don’t have to worry about it. For the marinade, mix together the juice of one lemon, 3 tablespoons of olive oil, grated ginger, rosemary, and the salt and pepper. Add this mix to your chicken, together with 6 peeled cloves of garlic. Make sure the marinate is evenly spread and put the chicken into the fridge.
Then, start by preheating your oven to 220 degrees Celcius. Put the marinated chicken with the ‘uglier’ side up in a baking tray and let it cook in the oven for 20 minutes. Take the chicken out, turn them around (‘prettier’ side up) and use a spoon to cover the chicken with the cooking oils from the baking tray. Cut the lemon, and place the lemon slices together with the variety of fresh herbs, on top of the chicken. Cook the chicken for about another 20 minutes in the oven, and enjoy!