Lemon chicken

9 February 2010

Lemon Chicken

Chicken recipe : Roasted Lemon Chicken with Sumac

What to do with chicken…. that ever versatile white protein. My mother has been trying to disguise it for years while my father throws every curry in the book at it just to ‘add’ some taste.

I was looking for a change, so went sniffing through my cookbooks for an EASY CHICKEN RECIPE when I came across Ottolengi’s ‘Roast chicken with sumac, za’atar and lemon’.

The basis of the recipe looked good but I didn’t have a few of the ingredients on hand  ie) no za’atar (Middle Eastern blend of dried thyme, sesame seeds and salt) or allspice and didn’t feel much like messing around with a whole chicken, so I simplified things.

All you need is a few chicken breasts, fresh lemon, sumac (a spice made of crushed Mediterranean berries), garlic, stock and a few other spices. This makes a delicious, fragrant dish, that is healthy and great served over basmati rice.

See the link ‘lemon chicken’ below for the recipe:

LEMON CHICKEN Recipe : ERIKA ALLISTON – Sweet Pea Blog

Dinner for Two:

  • 2 chicken breasts (without the skin)  approx. 220g
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1/4 teaspoon cinnamon
  • 2 pinches ground ginger
  • 1 pinch ground cloves
  • 120 mL (1/2 cup) chicken or vegetable stock
  • pepper to taste
  • 1/2 teaspoon sumac
  • 1/2 an unwaxed lemon
  • 1 tablespoon pine nuts (optional)
  1. Pre heat the oven to 200°C / 400°F
  2. Oil a small metal baking dish. Place the whole chicken breasts in the dish
  3. Boil water in kettle. Make stock.
  4. In a bowl combine: garlic, oil, spices, stock & pepper, mix well
  5. Pour over chicken
  6. Sprinkle chicken evenly with sumac
  7. Slice lemon into paper thin rounds (see picture)
  8. Place over chicken
  9. Sprinkle with pine nuts
  10. Roast in oven uncovered for 15 minutes (check if cooed)

Serve over basmati rice, quinoa or with fresh pita bread.

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10 Responses to “Lemon chicken”

  1. Ed Schenk Says:

    I love zatar and for me it’s easy to get. I use it on chicke and do an awspme grilled rack of lamb with zatar.


    • Hi Ed,
      Too true, Za’atar is wonderful, and while there are several stores in Geneva that sell it I also make my own from time to time. Perhaps I will post this in the near future for those who cannot buy za’atar easily. Like the sounds of your grilled lamb!

  2. Marjorie Says:

    Looks good and sounds even better so maybe I can finally convince D that chicken can be “the meal of the moment”. Tks! M


  3. Great recipe! The pine nuts totally do it for me. I love the fresh lemons too. I planted a lemon tree last spring and have a good crop this year. I bookmarked the post. Cheers~


    • Fresh lemons are a god sent. You are lucky that your lemon tree has grown so quickly. My father tried planting one and sadly it only gave us one or two small green lemons. To be faire this was a potted, indoor plan, so not ideal growing conditions. I would like to try my hand at grown a few citrus trees in the future, including cumquats!

  4. Kristan Says:

    This recipe looks great, I like the use of the sumac. This is a spice that we found in our travels to Turkey. Do you have any other dishes that you would recommend using this spice for?

  5. Patricia Says:

    Oû trouver le zatar à Genève?
    Est-ce qu’il existe une recette?
    Votre recette a l’air excellente. salutations


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