Why roasted chicken with lemon and wine?
Mid-week cooking doesn’t need to be mundane or boring. Although we all seem to work longer, harder and often catch ourselves wondering if the 9-5 job really exists? Home cooking should not be a reflection.
Food can be easy to make with no mess, no thought and no fuss without tasting boring.
This recipe delivers just that. The steps are simple. Place everything in a bowl or plastic bag to marinate from 2 hours till 24 hours and bake in the oven for 1 hour. The results however, are just perfect, rewarding you with a delicious meal after a hard days work.
4 organic chicken maryland*, skin on
2 garlic bulbs
1 cup dry white wine
1 bunch fresh marjoram (if unavailable substitute with lemon thyme)
2 lemons, washed
1 tablespoon olive oil
In a large bowl, or two clean plastic bags placed one inside the other, place the chicken marylands, cover with the white wine, olive oil and marjoram.
Cut the lemons in half and squeeze the juice over the chicken before also adding the whole lemons. Cut the garlic bulbs in half horizontally (don’t worry about peeling) and also add to the chicken.
Mix the marinade to coat all the chicken, cover and leave to marinade in the refrigerator for at least 2 hours- I usually get all the ingredients together in a bag the night before and let it marinate until the next day.
After the chicken has marinated, pre heat the oven to 180° Celsius (fan forced). Place the chicken a long with all of the marinade in a baking tray and bake in the oven for 1 – 1 1/2 hours. Make sure to turn the chicken pieces every 20 minutes to get an even golden colour.
The chicken will be crispy yet moist, with a delicious lemony wine sauce at the bottom of the roasting pan.
Serve with boiled rice, potatoes or bread and steamed greens.
*In Australia, the term "Chicken Maryland" refers to the thigh and leg meat with a bone still attached. The term Chicken Maryland does not imply any specific dish.