Monday, March 30, 2009

Roasted Lemon Chicken

adapted from Gluten Free Day

2 lbs of chicken breasts or legs

1 lemon, zest and juice
7 cloves of garlic
1 tsp cardamom
1 tsp coriander
1 tsp chili flakes
1 tsp ground turmeric
6 Tbsp olive oil.

Mix the marinade ingredients together and combine with the chicken.
Sprinkle some salt on the chicken before cooking.
Either cook the chicken with the marinade for approximately 1 hour at 300, or leave it to sit in the marinade in the fridge for a couple of hours and cook it without the marinade for 25 minutes at 500.
Serve with rice or potatoes.

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