Melinda romanced us with her lemon chicken earlier in the
week, and it made me want to cook my own go-to lemon chicken recipe because it’s
just so damn comforting when you're grumpy.
Slice six or seven half moons of onions (or more, depending
on how big your dish is and how much you
adore onion) and scatter in the bottom of a casserole dish.
Season two chicken breasts (or use thighs if you’d rather)
and put them on top of the onions. Slice enough lemon to cover over the top of
the chicken breasts. Add some oregano. I have fresh growing out on the deck at
the moment so happily used that, but blithely use dried if I don’t have fresh.
Drizzle with a decent glug of olive oil and leave to marinade for about three
hours if you can.
Bake in the oven, turning the chicken half way through until
the onion is soft and oily and lemony and starting to carmelise if you can.
Serve with yoghurt, which has a couple of cloves of chopped
garlic and salt added, and I did some balsamic tomatoes to go with a green
salad.
Life looked better after eating.
Yum, that looks delicious. And really simple to do, too, which is fab.
ReplyDeleteYep, simple and yummy.
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