Quick & Easy Dinner Ideas Series: Roasted Chicken Pieces with Lemon, Garlic and Thyme

This is a great recipe, as you can do all of the preparation work well in advance, then simply do the cooking, which is great if you know you have a big day ahead of you (or perfect for Sunday lunch when you want to be a bit lazy).

Roast Chicken Pieces Ingredients

  • 1 whole chicken or 10 drumsticks/wings
  • Rind of 1 lemon, finely grated
  • 2 cloves of garlic, crushed or finely chopped
  • Small handful of fresh thyme sprigs
  • Olive Oil
  • Salt
  • 50ml dry white wine
  • 1 small knob butter

Roast Chicken Pieces Method

Section the chicken into 10 pieces by cutting off the drumsticks, then the thighs and the wings (cut the wing tips off the wings). Cut both breasts off the bone, and cut each breast into two pieces. If you fancy making your own chicken stock, then retain the carcass bones for this (they can be frozen until you need them), or give them to the dog (or chuck them out).

Place the chicken pieces or drumsticks/wings into a large zip lock bag. Add a few good glugs of olive oil (enough to coat all pieces evenly), then add the lemon zest, garlic, thyme and a large pinch of salt. Close the bag and turn all of the ingredients in the bag to coat evenly.

Refrigerate and allow to marinade until ready to cook. It is best if the marinade is left on for a minimum of 30 minutes, but you could prepare the chicken a day or so in advance and leave in the fridge.

Take the chicken out of the fridge and preheat the oven to 190°C. Place the chicken pieces in a large baking tray (the pieces shouldn’t be quite touching each other). Sprinkle with the white wine and dot with a little butter, then roast for 20-30 minutes until golden brown and just cooked through. As with all chicken, test the thickest piece of meat (typically the thigh) near the bone with a sharp knife, if the juices run clear, then it is done, if they are slightly pink, allow an additional 5 minutes cooking, then re-test.

Allow to rest for 5 minutes, then serve with salad and couscous.