Everyone Needs This Simple, Heartwarming Recipe in Their Rep

• toplam süre: 4 hours 15 minutes

Malzemeler

The flavours of garlic, lemon and herbs can’t be beaten. @lakedeborahsalt is the ultimate finishing touch providing a high quality, pure Lake Deborah Salt flavour to the meal. Visit their bio to learn more about this unique Australian salt.

INGREDIENTS - Greek Lemon Chicken Bake

6-8 chicken thigh cutlets (see notes)

Lake Deborah Salt

Pepper

500g baby potatoes

3 carrots

½ cup fresh lemon juice

⅓ cup extra virgin olive oil

1 tablespoon dijon mustard

1 tablespoon honey

1 tablespoon dried oregano

3 cloves of garlic, thinly sliced

Sprigs of fresh thyme or rosemary

To serve: Crusty bread to soak up the flavours. Cos lettuce salad with fresh parsley and crumbled feta.

NOTES: The marinade can accommodate more chicken pieces if needed. Just ensure your baking dish is large enough. Chicken drumsticks can also be used. Skinless chicken breast or thighs can be used but may dry out more so reduce the cooking time.

Yöntemler

Preheat oven to 180C.

Take a large metal baking tray, or your oven tray.

Add chicken pieces and season generously with @lakedeborahsalt and pepper.

Make marinade by mixing the following ingredients in a jug - lemon juice, extra virgin olive oil, dijon, honey, oregano and very thinly sliced garlic (avoid crushed garlic as the flavour can be too strong).

Pour marinade over the chicken - allow to marinate if time allows for up to 3 hours.

Chop carrots in half lengthways then into rough chunks. Slice baby potatoes in half.

Add these to the tray and coat in the marinade.

Add fresh thyme or rosemary now.

Season with Lake Deborah Salt and a light drizzle of extra virgin olive oil before baking.

Bake for 1 hour 15 minutes, or until the chicken is golden and potatoes and carrots are tender.

Serve with salad and crusty bread.