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This recipe will guide you through creating a delicious lemon and garlic roasted chicken dish. Juicy boneless, skinless chicken breasts are marinated in a zesty lemon juice and garlic mixture, then roasted to perfection. The flavorful chicken is served with a homemade stock made from a chicken carcass, carrots, celery, peppercorns, and thyme. Mmm, get ready for a mouthwatering meal!
— Constant Cookbook
Ingredients
- Example
- 1 lemon, juiced
- ½ garlic clove, crushed
- olive oil
- 2 boneless, skinless chicken breasts
- For the stock
- 1 chicken carcass
- 1 carrot, quartered
- 2 sticks celery, chopped
- 1 tsp peppercorns
- 1 sprig thyme
- Useful abbreviations
- Teaspoons = tsp
- Tablespoons = tbsp
- Millilitres = ml
- Litres = l
- Grams = g
- Kilograms = kg
Instructions
- Preheat the oven to 170C/fan 150C/gas 5.
- Blend the butter and flour in a food processor until it looks like fine crumbs. Stir in the sugar and egg yolk. Pulse until the dough clumps together. Wrap in clingfilm and chill for 30 mins or until firm.
- Roll out the pastry to a thickness of 5mm. Line a 5cm deep, 23cm wide fluted tin with the pastry and chill for 15 mins...
- Blend the butter and flour in a food processor until it looks like fine crumbs. Stir in the sugar and egg yolk. Pulse until the dough clumps together. Wrap in clingfilm and chill for 30 mins or until firm.
- Keep your language as simple as possible and work your way through from start to finish. You don't need to have a separate 'step' for every action, you can group actions together eg
Yield
Makes 6 loaves
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