Tuscan chicken bake

Tuscan chicken bake

By
From
From Pasta to Pancakes
Serves
6-8
Photographer
Claire Peters

I did this quite recently for a supper party and it went down a storm. I love recipes where you just chuck everything in, bung it into the oven and that’s that. Ideal as well if you have people coming for supper, and then you can just go and get ready when it’s all in the oven.

Ingredients

Quantity Ingredient
4 chicken thighs
4 chicken legs
6 garlic cloves, peeled and bruised
4 lemons, quartered
4 tablespoons olive oil
1 glass white wine, (optional)
3 rosemary sprigs, snipped
2 red onions, peeled and quartered

Method

  1. Preheat the oven to 180°C. Put the chicken and garlic in a large ovenproof dish.
  2. Squeeze the lemon quarters over the chicken and then tuck the lemon quarters into the dish.
  3. Pour over the olive oil. Add the white wine if you’re using it.
  4. Throw in the rosemary and red onions.
  5. Cook in the oven for 20 minutes. Serve hot.

Optional extras:

  • You could add all sorts of vegetables; tomatoes would be delicious and all sorts of herbs.

Serving suggestions:

  • To keep with the Italian theme I like to serve this with some pesto, gorgeous spaghetti and a salad. It’s just so easy.

Leftovers:

  • Keep any leftovers to eat cold in a salad the next day.
Tags:
student cooking
easy
healthy
budget
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