Food, glorious food!
italian
Italian Roasted Chicken
These juicy fragrant roasted chicken fillets make a delicious supper or summer lunch.
Ingredients
4 Skinless and Boneless Chicken Breasts
100ml Olive Oil
30ml White Wine or Cider vinegar
1 tbsp Fresh Lemon Juice
1 tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Dried Parsley
¼ tsp Caster or White Sugar
Black Pepper & Salt to taste
80-100g Bread Crumbs
Fresh salad leaves and mixed olives to serve!
Directions
1. Wash the chicken breasts and partially slash the flesh with and put them into a close fitting bowl or dish.
2. Mix together all the other ingredients except the bread crumbs. I find it easiest to do this in a clean jam jar. The dressing should be herby and zesty.
3. Pour the dressing over the chicken so it is all covered. You don't need to use all the dressing it can be kept in the jar in the fridge for a couple of weeks and used to dress salad leaves.
4. Allow the chicken to marinade for at least ½ hour but an hour or more is best.
5. Heat the oven to about 180°.
6. Transfer the chicken to an ovenproof tray or small roasting tin.
7. Mix the breadcrumbs with the residue of the dressing in the marinade bowl and then stack the breadcrumbs on top of the chicken breasts patting it down so it sticks to the meat.
8. Roast in the oven for 30-40 mins until the juices run clear when spiked with a fork.
9. Serve with fresh salad leaves and olives.
Ingredients
4 Skinless and Boneless Chicken Breasts
100ml Olive Oil
30ml White Wine or Cider vinegar
1 tbsp Fresh Lemon Juice
1 tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Dried Parsley
¼ tsp Caster or White Sugar
Black Pepper & Salt to taste
80-100g Bread Crumbs
Fresh salad leaves and mixed olives to serve!
Directions
1. Wash the chicken breasts and partially slash the flesh with and put them into a close fitting bowl or dish.
2. Mix together all the other ingredients except the bread crumbs. I find it easiest to do this in a clean jam jar. The dressing should be herby and zesty.
3. Pour the dressing over the chicken so it is all covered. You don't need to use all the dressing it can be kept in the jar in the fridge for a couple of weeks and used to dress salad leaves.
4. Allow the chicken to marinade for at least ½ hour but an hour or more is best.
5. Heat the oven to about 180°.
6. Transfer the chicken to an ovenproof tray or small roasting tin.
7. Mix the breadcrumbs with the residue of the dressing in the marinade bowl and then stack the breadcrumbs on top of the chicken breasts patting it down so it sticks to the meat.
8. Roast in the oven for 30-40 mins until the juices run clear when spiked with a fork.
9. Serve with fresh salad leaves and olives.