I have recently been searching for recipes that use up lemons as I seem to have a lot of lemons in my fruit bowl at the moment. Last week I made Lemon Tea Bread which was delicious. This week I wanted to try a savoury dish and decided to try using the lemon juice as a marinade for chicken. I thought that this would work well with some of the herbs I currently have growing in my garden and make a nice meal for Sunday.
I was very pleased with the result, the chicken had a lovely flavour and it was very moist. It went perfectly with the roast potatoes and yorkshire puddings. The chicken could also be cut into small pieces and the dish served with rice. My son remarked that it was delicious, praise indeed! This is the recipe if you want to try it out.
Lemon and Herb Chicken Recipe
- 4 chicken breasts
- 2 tablespoons lemon zest (I used two lemons)
- Juice of three lemons
- 2 cloves of garlic
- 2 tablespoon fresh rosemary or 2 teaspoons dried rosemary
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon runny honey
- Crush the garlic and chop the rosemary and thyme.
- Mix the lemon juice, lemon zest, garlic, rosemary, thyme, salt and pepper and honey together to make a marinade.
- Place the chicken in a dish and coat with the marinade. Leave to marinade for a couple of hours at least or longer if possible.
- Preheat the oven to 425F, 220C, Gas Mark 7
- Place the chicken in a roasting tin, along with the potatoes if you are roasting them. Keep the marinade to one side.
- Bake in the oven for 55 mins, turning and basting the chicken with the remaining marinade half way though cooking. Make sure the chicken juice runs clear before serving.