I thought I’d share a recipe from one of my beloved cookbooks today: Barefoot Contessa’s Back To Basics.
I do love a good marinade. I’ve previously posted marinades for chicken and salmon, but this one tops the bill so far. I’ve never really been a fan of citrus flavours until very, very recently.
I played around with this Tuscan Lemon Chicken recipe one sunny day a few weeks ago. Ina grills hers on the BBQ, but the oven shall suffice.
Here’s what I did:
Ingredients (Served 3, but there’s enough marinade for 4):
- 3 chicken breasts
- 2/3 cup olive oil
- Zest AND juice of two lemons
- 5 cloves garlic, minced
- 1 x tbsp dried rosemary
First, I combined the oil, lemon juice & zest, garlic and rosemary.
I added the chicken to the marinade, flung the lemons in for good measure, covered and refrigerated for several hours (you can refrigerate overnight if you want to make the night before).
Whilst the chicken marinated, Colin and I took a trip to The Wallace Monument in Stirling. It was stunning.
Upon my return, I pre-heated the oven to 180 degrees and transferred my chicken & marinade to an oven proof dish.
I covered with foil and baked for 45 minutes, then served with broccoli, mange tout and scalloped potatoes. It was a perfect meal for a perfect day.
Here’s to more lovely, sunny days.
