Refreshing Lemon Herb Roast Chicken

1. 1

   Put chicken skin side down.

2. 2

   Cut off the thick parts and butterfly.

3. 3

   Cut into 5 cm cubes.

4. 4

   Cut into big pieces as they shrink once cooked.

5. 5

   Sprinkle salt and pepper to Step 1.

6. 6

   Heat olive oil in a frying pan and fry the chicken skin side down (over medium high heat).

7. 7

   When skin has browned, flip the pieces over.

8. 8

   Sprinkle white wine, thyme, and rosemary.

9. 9

   Put lemon slices on top and cover with a lid to steam (over low heat).

10. 10

    Pierce the meat with a chopstick to check for doneness.

11. 11

    When the juices run clear, remove the lid.

12. 12

    Add butter and lightly toss.

13. 13

    Done.

14. 14

    Adjust to taste with salt.

15. 15

    I don't use salt as you get the rich taste from butter and acidity of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.