Italian Meat - Poultry and Game Recipes - Herb, Garlic and Lemon Chicken (Pollo con Erbette, Aglio e Limone) Recipe

Ingredients

• 1.25 kg/2 1/4 lb oven-ready chicken

• Salt and freshly ground black pepper

• 1 lemon, sliced

• 2 garlic cloves, chopped

Marinade:

• Juice of 1 lemon

• 75 ml/5 tbsp olive oil

• 60 ml/4 tbsp red wine

• 2 garlic cloves, crushed

• 1 onion, sliced

Stuffing:

• 85 g/1 packet lemon and parsley stuffing mix

• 1/2 onion, chopped

• 30 ml/2 tbsp chopped fresh oregano

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 2 onions, cut in wedges

• 6 courgettes (zucchini), sliced lengthways

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Method:

1. Season the inside of the chicken with sat and pepper and push the lemon slices and garlic inside the cavity. Place in a shallow dish.

2. Blend the marinade ingredients together and pour over the chicken. Allow to marinate for 4 hours or as long as possible, turning occasionally.

3. Make up the stuffing mix as directed on the packet and stir in the chopped onion, oregano and coriander. Fill the cavity of the bird.

4. Place in a roasting tin (pan). Pour over the marinade. Dot the butter over the akin of the bird and cook in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour 5 minutes.

5. Remove the dish from the oven. Place the onions and courgettes around the chicken then return to the oven.

6. Cook for 25 minutes or until the vegetables are tender.