Baked Chicken with Lemon

Written By May E on Monday, 1 January 2018 | 13:08

This is a very easy way to cook your chicken and have your vegetable at the same time.
Best serve with Portuguese tomato rice.

Ingredients:
Whole Chicken 1.5 kg -2.0 kg
Juice of one lemon
One lemon ( slice )
Oregano
Nutmeg
Thyme ( 4 springs )
Garlic ( 5 cloves )
2 Bay leaves
Olive oil
Salt and Pepper for seasoning
2-3 Carrots
2 Potatoes
1/2 cabbage
1 cup chicken or vegetable stock
Hot water

Method:
Cut the chicken open from the back but do not cut in half.
Marinate the chicken with lemon juice, oregano, nutmeg, thyme, garlic and bay leaves,
season with salt and pepper, rub the chicken with olive oil.
Put the lemon slices on top of the chicken.
Best marinate overnight, if not at least 2-3 hours.
Pre-heat oven to 180c fan oven/200c
Put all the vegetable on a stainless steel baking tray, put the stock in and top up with hot
water to cover the vegetables.
Put the chicken on a wire rack and put on top of the baking tray.Bake in the oven for
45minutes or until golden.
Take the chicken out, let it rest for 10 minutes before cutting.
While waiting the chicken to rest, cook your vegetable on the same baking tray, can put in
some green beans and let them reduce a bit and serve with the chicken.