Chicken with lemon and basil

ROAST CHICKEN WITH BASIL AND LEMON

A fragrant roast for which you will need fruity olive oil and a fine bird. Use lots of basil – the tougher-leaved variety is best – and a medium-dry white wine, one that you will drink with the roast.

Serves 2

Ingredients

6 chicken pieces – bone in (thighs, breasts, drumsticks)
Olive oil
Garlic cloves (4 to 5 per person)
1 juicy lemon (more if not very juicy)
large handful of basil (30 or so leaves)
glass of white wine

Method

Season chicken and fry in a little olive oil until browned all over. Transfer to a roasting tin, including any juices, and add more olive oil sufficient to make a shallow pool in the tin. Squash garlic in its skin and tuck in with the chicken. Squeeze the lemon over the chicken, cut lemon shells in half and drop them in too. Roast for 30 minutes in an oven preheated to 200?C/Gas Mk 6.

Tear up basil leaves and toss about with the chicken and then add the glass of white wine. Return to oven and cook for a further 15 minutes.

Eat with a few green salad leaves - such as Little Gem lettuce – and (preferably home-made) fresh bread to mop up the aromatic pan juices from the plate.


Good in summer and winter!

Snorri

mmmmm sounds good if only i could cook