Roast Lemon Chicken with Sweet and Sour Onions


Serves: 6

Prep time: 15 minutes

Total time: 1 hour 30 minutes

Get ahead: The dish can be cooked at least a day in advance. Keep chilled, then reheat at 150 degrees C for 35-40 minutes. Can also be frozen.

1 tablespoon of vegetable oil

6 chicken legs

Zest and juice of 1 orange

Zest and juice of 1 lemon

1 and a half tablespoons of ground cumin

¾ tablespoon of paprika

¾ tablespoon of turmeric

5 medium red onions, cut in half, each half cut into 6 wedges

3 tablespoons of clear honey

4 tablespoons of extra-virgin olive oil

300ml chicken and vegetable stock

2 tablespoons of chopped basil

1 tablespoon of chopped mint

How to:

  1. Preheat the oven to 180 degrees C. Get one large ovenproof frying pan very hot with the vegetable oil. Season the chicken with the salt and fry for 4-5 minutes skin side down until golden. Drain the fat from the pan, add the orange and lemon juice (reserve the zest), then turn the chicken over.
  2. Bring the juice to the boil and reduce by three-quarters until it is sticky and thick. Mix the spices together in a small dish. Turn the chicken legs to coat them with juice, sprinkle with two-thirds of the spices, then transfer to the plate.
  3. Turn down the heat to medium and add the onions to the pan with the rest of the spices, the honey and 2 tablespoons of the olive oil. Cover and gently cook over a medium heat for 5-7 minutes until the onions start to soften. Add the stock, bring to the boil and boil furiously for 2 minutes.
  4. Put the chicken legs on top of the onions, skin side up. Trickle over the remaining olive oil and braise for 1 hour, uncovered, on the top shelf of the oven. Sprinkle with the citrus zest and herbs just before serving.

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