lemon-chicken-125.jpg
Credit: Jupiter Images

. Serve with rice or potatoes, alongside a mixed green salad, and you are ready to enjoy. Serves 4. • 2 large whole chicken breasts, about 2 pounds (1 kg) total weight • 1 lemon • 8 cloves of garlic, cut in half • Salt & pepper Place chicken breasts upright on metal rack in roaster. Place the garlic under the skin of the chicken. Squeeze half the lemon over the chicken. Sprinkle with salt and pepper. Place in preheated convection oven at 375°F (190°C) and bake for 30 minutes. Remove from oven, baste and squeeze remaining lemon over top. Continue to bake until ready, about 20 minutes. Citrus Gravy Remove drippings from the roasting pan, place in a saucepan and skim off and discard any grease, then bring to a boil. Add a pre-blended mixture of 125 ml flour & 250 ml water. Whip well to remove lumps and boil until thick. Note: Any time you are cooking with poultry it is important to remember to keep the chicken in the fridge until ready to use, disinfect any surfaces in contact with the raw chicken, and thoroughly cook the chicken. The chicken is properly cooked when you pierce the thickest part of the flesh and the juice runs clear, not pink. Menu suggestion: serve with Fresh Herb Roasted Potatoes