(Post number 50!!)This was delicious. Of course. Good old Karen Martini recipe once more. She suggests to BBQ the chicken pieces but I actually roasted the pieces in the oven with some 'smashed potatoes', 2 garlic clove heads and some big onion rings, which caused the juices to become a delicious gravy, once the pulp from the cooked garlic was added. I baked in the oven for 50 odd minutes at 230C. And I served it with a handful of mixed lettuce leaves. Delicious.
If using a BBQ, Karen suggests to serve this with a dressed lettuce salad and a simple potato salad (or baked potatoes). Either way, you will enjoy it.
*Taken from Karen Martini's 'Where The Heart Is'*
Ingredients
4 cloves garlic, coarsely chopped
2 sprigs rosemary, leaves picked and coarsely chopped
4 tbs Dijon mustard
1/3 cup (80 ml) extra virgin olive oil
2 lemons, juiced and zested
salt flakes and freshly ground pepper
1 x 1.5 kg chicken, cut into 8 pieces
lemon wedges to serve
Method
To make the marinade, place the garlic and rosemary in a small bowl. Add mustard, olive oil, lemon juice and zest. Stir well to combine and season to taste. Pour marinade over chicken, cover and leave in fridge for 40 minutes or overnight.
Preheat a BBQ to hot, then cook chicken, skin-side down, for 8-10 minutes. Turn chicken, reduce heat and cook for a further 8-10 minutes or until cooked through. Transfer to platter, keep warm and allow to rest for 2 minutes before serving with lemon wedges.
Serves 4-6
4 comments:
ooh, that does sound nice.
Kimbofo - very nice indeed. You will like this...
I made this marinade tonight and then poured it over two chicken breasts, which I roasted in the oven and served with baby roast potatoes. It was delish!
kimbofo - I am glad you enjoyed it! I think you should try and get your hands on a copy of that Karen Martini book. As you know, I love it!
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