Herb marinated chicken

Herby Chicken

Serves 6

  • 1 spatchcocked higher-welfare chicken, about 1.6kg, or 6 chicken breasts

  • 1 bunch summer savory

  • 1 bunch fresh rosemary

  • 8 cloves garlic, skins left on

  • 8 tablespoons extra virgin olive oil

  • 1 thumb-sized piece fresh root ginger

  • sea salt

  • freshly ground black pepper

  • 2 lemons, washed and thinly sliced

  • 2 glasses Chardonnay

Open out the carcass like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken then lay it out flat, skin-side up, and grate over half the ginger.



If you have time, leave it for a couple of hours to marinate.



Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.



Remove from the oven and rest for 10 minutes before serving.

Nutritional Information

Herb marinated chicken

With ginger, garlic and lemon

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0 foodies cooked this
This quick and easy marinated chicken is perfect for barbecues or just a tasty, easy dinner anytime
Serves 6
1h (plus marinating and resting time)
Super easy
Method



Open out the carcass like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken then lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.

Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving.

Nutritional Information Amount per serving:
  • Calories 535 27%
  • Carbs 4.4g 2%
  • Sugar 3.2g 4%
  • Fat 37.6g 54%
  • Saturates 8.6g 43%
  • Protein 34.1g 76%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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