Chicken Italian

Chicken with lemon and rosemary

Name: Chicken with lemon and rosemary recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 x 1.6kg chicken, butterflied (ask your butcher to do this); 1/4 cup (35g) plain flour; 1/2 cup (125ml) extra virgin olive oil; 1 garlic bulb, separated into unpeeled cloves; 4 rosemary sprigs; 2 lemons, rind cut into strips, pith removed, flesh cut into rounds; 1 tsp white wine vinegar

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by Phoebe Wood

Jul 01, 2020

Bring citrus and rosemary to the dining table this week, with this Italian chicken dinner.

1 x 1.6kg chicken, butterflied (ask your butcher to do this)
1/4 cup (35g) plain flour
1/2 cup (125ml) extra virgin olive oil
1 garlic bulb, separated into unpeeled cloves
4 rosemary sprigs
2 lemons, rind cut into strips, pith removed, flesh cut into rounds
1 tsp white wine vinegar

Method

1.

Preheat oven to 200°C.
2.

Sprinkle flour evenly over chicken skin and season with salt. Heat oil in a large non-stick ovenproof pan over medium heat. Add chicken, skin-side down, and cook for 6-7 minutes until skin is deep golden. Turn the chicken over and add garlic, rosemary, lemon rind and lemon flesh to the pan.
3.

Roast, skin-side up, for 30 minutes or until chicken is cooked through. Remove chicken from the pan and rest on a tray for 10 minutes. Remove pan from the oven and working quickly, stir vinegar through the pan juices, using a fork to crush some roasted lemon and some garlic to create a sauce. Season with salt and pepper to taste.
4.

Place chicken back in the pan and spoon pan juices over the chicken to serve.