Lemon chicken

Name: Lemon chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: baking paper; 4 Stem/s Thyme; 2 Organic lemons; 1 ready-to-cook chicken (1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS grainy mustard; 2 TABLESPOONS demerara sugar; 4 TABLESPOONS Olive oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

baking paper
4 Stem/s Thyme
2 Organic lemons
1 ready-to-cook chicken (1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS grainy mustard
2 TABLESPOONS demerara sugar
4 TABLESPOONS Olive oil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a tray with baking paper.
2
Wash 4 stems of thyme, shake dry. Wash 2 organic lemons hot, dry, cut 1 into slices. Cut 1 ready-to-cook chicken (1.2 kg) into 10 pieces, wash, dab dry. Season with salt and pepper. Put the chicken parts, thyme and lemon slices on a baking tray.
3
Fry in a hot oven for about 50 minutes. Grate half the peel of the other lemon, squeeze the fruit. Mix the zest, juice, 2 tablespoons of grainy mustard, 2 tablespoons of brown sugar and 4 tablespoons of olive oil. Spread the chicken with it after about 30 minutes roasting time. Repeat from time to time until the sauce is used up.