Baked lemon chicken on ricotta and pea purée

Baked lemon chicken on ricotta and pea purée

Baked lemon chicken on ricotta and pea purée

Serves: 4 - 6
Cooking Time: 4 hrs

Ingredients

  • 1 onion, quartered
  • 4 garlic cloves
  • 15ml fennel seeds
  • 3 fresh bay leaves, finely sliced
  • 1 lemon thyme sprig, chopped
  • 1 rosemary sprig, chopped
  • bunch of parsley, chopped
  • zest and juice of 1 lemon
  • 6 chicken drumsticks and 6 thighs
  • 2 lemons, thickly sliced
  • salt and freshly ground black pepper, to taste
  • 30ml olive oil
  • RICOTTA AND PEA PURÉE

  • 1 garlic bulb, roasted
  • 500ml frozen or fresh peas, blanched
  • 200g ricotta
  • salt and freshly ground black pepper, to taste

Instructions

1

Toss the onion, garlic, fennel seeds, herbs, lemon zest and juice together in a blender and blitz until smooth.

2

Marinate the chicken in the paste for about 1 hour. Preheat the oven to 180°C.

3

Place the lemon slices in the bottom of a roasting tray and top with the marinated chicken pieces. Season, drizzle with the olive oil and bake for about 2 hours. If the paste looks like it is browning too quickly, place a little foil loosely over the chicken pieces and continue cooking.

4

To make the purée, wrap the garlic bulb in a little foil and roast until it is fragrant and soft, about 30 – 45 minutes. Squeeze the roasted garlic out of the bulb and place the garlic in a blender with the peas and ricotta. Blitz until smooth, and season.

5

Place the purée in an ovenproof dish and warm it through in the oven.

6

Serve the chicken pieces with a dollop of purée and a drizzle of the pan juices.

Send this to a friend