Lemon chicken is one of my favourite dishes – the acidity from the lemons makes a wonderful marinade and helps make the chicken beautifully tender. I sometimes roast some extra lemon wedges in with the chicken and serve them as a garnish.
Serves 4
4 boneless, skinless chicken breasts
3 garlic cloves, crushed
finely grated zest and juice of 3 lemons
1 red chilli, seeded and finely chopped
4 tbsp clear honey
2 tbsp ground coriander
salt and freshly ground black pepper
small handful of fresh coriander, roasted lemon wedges and vine tomatoes, to serve
Step one Season the chicken. Mix together the garlic, lemon zest and juice, chilli, honey and ground coriander in a non-metallic dish. Turn the chicken in the marinade to coat, then cover and marinate in the fridge for 2–3 hours or overnight.
Step two Preheat the oven to 200°C/400°F/gas 6. Roast the chicken in the marinade for 25–30 minutes until the chicken is tender.
Step three Place the chicken breasts on warmed serving plates and garnish with sprigs of fresh coriander and roast lemon wedges. Serve with roasted vine tomatoes, if liked.
