THE LEMON-HERB POULTRY

(Our Play on Spanish Roast Chicken with Oregano)

THE LEMON-HERB POULTRY

Ingredients: 500g Chicken thighs (bone-in), 3 cloves Garlic (crushed), 1 Lemon (sliced), 2 tsp Dried Oregano, 1 tsp Black pepper, 1 tsp Salt, 50ml Olive oil, 50ml Chicken stock...

Ingredients

  • 500g Chicken thighs (bone-in)
  • 3 cloves Garlic (crushed)
  • 1 Lemon (sliced)
  • 2 tsp Dried Oregano
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 50ml Olive oil
  • 50ml Chicken stock

Cooking Method

  1. The Scorch Fry chicken skin-side down in a heavy pan until the fat renders and the skin is rock-hard crispy; remove.
  2. The Architect Add garlic and lemon slices to the pan; sauté until the lemon starts to char.
  3. The Bloom Add oregano and pepper with a 30ml splash of stock to release the herb oils.
  4. The Marriage Return the chicken to the pan; simmer covered for 10 minutes until tender.
  5. The Final Flourish Finish with a squeeze of fresh lemon and raw fresh oregano.

Cuisine: Spanish

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