One-Pan Lemony Roast Chicken
Servings: 4
Ingredients
8 free-range chicken drums and thighs
4 cloves garlic
2 small organic lemons
NOMU Extra Virgin Olive Oil
2 tbsp softened butter
NOMU Sea Salt
1 tbsp NOMU Poultry or Roast Rub
A few sprigs fresh thyme (optional)
Directions
Preheat the oven to 200ºC.
Place the chicken and whole garlic cloves in a roasting pan or baking dish. Add the juice of 2 lemons and add the 4 squeezed halves to the pan. Drizzle generously with olive oil and scatter over a few blobs of softened butter. Season with Salt and NOMU Rub.
Add the fresh thyme if using and toss and rub everything till evenly coated. Place in the hot oven and roast for 30 – 40 minutes or until the chicken is crispy, browned and cooked through.
Optional extras to add to the roasting tray before cooking to add extra yumminess:
– Spanish Rub for a bit of bite or Moroccan Rub for an exotic taste
– a few peeled and halved shallots or wedges of red onion
– organic potato wedges
– ½ cup of bacon lardons
– a handful of green olives
– ½ cup of marinated sun-dried tomatoes
– ¼ cup of capers
Ingredients
8 free-range chicken drums and thighs
4 cloves garlic
2 small organic lemons
NOMU Extra Virgin Olive Oil
2 tbsp softened butter
NOMU Sea Salt
1 tbsp NOMU Poultry or Roast Rub
A few sprigs fresh thyme (optional)
Directions
Preheat the oven to 200ºC.
Place the chicken and whole garlic cloves in a roasting pan or baking dish. Add the juice of 2 lemons and add the 4 squeezed halves to the pan. Drizzle generously with olive oil and scatter over a few blobs of softened butter. Season with Salt and NOMU Rub.
Add the fresh thyme if using and toss and rub everything till evenly coated. Place in the hot oven and roast for 30 – 40 minutes or until the chicken is crispy, browned and cooked through.
Optional extras to add to the roasting tray before cooking to add extra yumminess:
– Spanish Rub for a bit of bite or Moroccan Rub for an exotic taste
– a few peeled and halved shallots or wedges of red onion
– organic potato wedges
– ½ cup of bacon lardons
– a handful of green olives
– ½ cup of marinated sun-dried tomatoes
– ¼ cup of capers
Ingredients
8 free-range chicken drums and thighs
4 cloves garlic
2 small organic lemons
NOMU Extra Virgin Olive Oil
2 tbsp softened butter
NOMU Sea Salt
1 tbsp NOMU Poultry or Roast Rub
A few sprigs fresh thyme (optional)
Directions
Preheat the oven to 200ºC.
Place the chicken and whole garlic cloves in a roasting pan or baking dish. Add the juice of 2 lemons and add the 4 squeezed halves to the pan. Drizzle generously with olive oil and scatter over a few blobs of softened butter. Season with Salt and NOMU Rub.
Add the fresh thyme if using and toss and rub everything till evenly coated. Place in the hot oven and roast for 30 – 40 minutes or until the chicken is crispy, browned and cooked through.
Optional extras to add to the roasting tray before cooking to add extra yumminess:
– Spanish Rub for a bit of bite or Moroccan Rub for an exotic taste
– a few peeled and halved shallots or wedges of red onion
– organic potato wedges
– ½ cup of bacon lardons
– a handful of green olives
– ½ cup of marinated sun-dried tomatoes
– ¼ cup of capers
Ingredients
8 free-range chicken drums and thighs
4 cloves garlic
2 small organic lemons
NOMU Extra Virgin Olive Oil
2 tbsp softened butter
NOMU Sea Salt
1 tbsp NOMU Poultry or Roast Rub
A few sprigs fresh thyme (optional)
Directions
Preheat the oven to 200ºC.
Place the chicken and whole garlic cloves in a roasting pan or baking dish. Add the juice of 2 lemons and add the 4 squeezed halves to the pan. Drizzle generously with olive oil and scatter over a few blobs of softened butter. Season with Salt and NOMU Rub.
Add the fresh thyme if using and toss and rub everything till evenly coated. Place in the hot oven and roast for 30 – 40 minutes or until the chicken is crispy, browned and cooked through.
Optional extras to add to the roasting tray before cooking to add extra yumminess:
– Spanish Rub for a bit of bite or Moroccan Rub for an exotic taste
– a few peeled and halved shallots or wedges of red onion
– organic potato wedges
– ½ cup of bacon lardons
– a handful of green olives
– ½ cup of marinated sun-dried tomatoes
– ¼ cup of capers
