Lemon Chicken and Tomatoes
This is a quick sheet tray recipe that brings together sweet tomatoes, baked chicken, onions, extra virgin olive oil, and lemon juice. Once baked, spooning the rich juices over your plate is a must.
Ingredients 15
2 chicken thighs, large, bone-in, skin-on
2 chicken drumstick, large, bone-in, skin-on
1 punnet cherry tomatoes, halved
2 tomatoes, halved
2 birds eye chillies, halved
3 brown onion, halved
3 lemons, juiced
50 g salted butter, softened
1 head garlic, cloves separated and peeled
1 tsp cumin
1 tsp sweet paprika
1 tsp chilli flakes
1⁄2 cup extra virgin olive oil, plus extra for drizzling
1 tsp salt, plus extra to taste
1 tsp black pepper, plus extra to taste
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Method 7
Preheat oven to 200°C.
Gently lift the chicken skin from the meat with a small knife and rub softened underneath, tucking in a few whole cloves from the head of garlic.
In a bowl, mix the , , and with a drizzle of , then coat the evenly and season with and .
Sear the in a hot pan, skin-side down, for 2–3 minutes per side until golden. Transfer to an oiled sheet tray and pour over the pan juices.
Scatter over the , , , remaining cloves, and .
Pour over the , drizzle with , season well with and , and roast in the oven for 35–40 minutes until golden and juicy. Take the tray out of the oven and allow the to rest for about 10 minutes.
To serve, plate it up with some fresh vegetables or a salad, Lebanese bread, and yoghurt.
Estelle Rose Rehayem's tips
Best enjoyed with fresh Lebanese or flat bread and yoghurt. Serve it with a salad or fresh veggies for a complete meal that's as satisfying as it is simple.
Helpful tips
What should I do if my chicken skin isn’t getting crispy in the oven?
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Notes
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