Express Roast Lemon Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 425°F (220°C). Pour oil into a baking dish, such as a pie plate, just large enough to snugly hold chicken pieces. Tip the dish to coat the bottom. Sprinkle about 1 tsp (5 mL) thyme over the bottom. Evenly scatter with capers. Slice garlic in half and scatter in the dish.
Then arrange chicken, skin-side down, in the dish. Slice lemon into quarters. Squeeze juice from each piece over the chicken, then tuck the lemon quarters around the chicken. Sprinkle chicken with a teaspoon (5 mL) thyme.
Roast, uncovered, in the 425°F (220°C) oven for 25 minutes. Turn the chicken and if capers are clumped together on the chicken skin, evenly redistribute as best you can. Tuck garlic back under the chicken. Continue roasting, uncovered, until chicken is golden and internal temperature reaches 165°F (74°C), from 20 to 25 more minutes. Remove chicken to a plate. Mash garlic into the pan juices and spoon over and beside the chicken.
|Per 280 g serving||Amount|
|Saturated Fat||8 g|
|Per 280 g serving||% Daily Value|