Guys, this recipe is great to use as a flavor variety when roasting chicken pieces. Roasted Chicken pieces must be one of the simplest meals when you need to have dinner on the table during those hectic time-limited weekdays.
Chicken pieces gets spiced with delicious savory chicken spice, which I never go without – then a combination of fresh herbs are chopped, mixed with olive oil and rubbed all over the chicken pieces, I even stuffed some of it under the skin.
To ensure you get the lemony flavor, use fresh lemon in the baking tray with the rest of the ingredients and only squeeze some of juice over after roasting, it tends to go bitter if you overdo it before hand.
So, yes, no need for a high IQ to do this one. Enjoy your roasted Lemon and Herb Chicken with garlic bread or a baked potato with a scrumptious salad – this might just become my new fav! How do you enjoy your roasted chicken?
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- handful fresh thyme, parsley and rosemary chopped
- 15 ml olive oil
- chicken spice to season
- 6 chicken pieces
- salt and black pepper to season
- 1 onion segmented
- 2 carrots peeled, and roughly chopped
- 2 corn on the cob halved
- 1 lemon quartered
Ingredients
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- First off, mix the chopped herbs with olive oil, spice the chicken pieces and then rub the herbs all over, stuffing it under the skin. Season.
- Arrange the chicken pieces with onion, carrots, corn and lemon in a baking tray and bake for 40 minutes on 180 degrees Celsius. You might want to add a few minutes on high to crisp the skin.
- Serve with baked potato or garlic bread.
