All Recipes Poultry Tony Ferguson

Lemon Chicken

Lemon Chicken

Serves 4

4 x 120g chicken breast (women) or
4 x 220g chicken breast (men)
2 lemons
3 cloves garlic, crushed
4 shallots, sliced
2 tablespoons basil, fresh and finely chopped
2 tablespoons chives, fresh and finely chopped
2 tablespoons rosemary, fresh and finely chopped
1 large red chilli, finely sliced
1/2 teaspoon ground tumeric
1 teaspoon ginger, freshly chopped
1 teaspoon lemon pepper seasoning
1 tablespoon equal
1 1/2 tablespoons olive oil

1. In a large bowl combine the juice of 2 lemons, basil, chives, rosemary, thyme, tumeric, ginger, lemon pepper, chilli and equal. Mix together well.
2. Add chicken to the mixture and coat. Cover and refrigerate for up to 3 hours, turn and coat frequently. Pre-heat oven to 200c.
3. In a large baking dish, brush chicken with olive oil and place chicken in to dish and bake in oven for about 25 minutes or until chicken is cooked. Brush marinade over chicken whilst cooking.
4. Place chicken on serving plate and serve with a side salad.

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