Chicken with wine and caramelised lemons

September 9, 2015 (Last Updated: January 11, 2019)

TO DRINK: Perdeberg Rex Equus Chenin Blanc is especially confident with strong flavours.

Chicken with wine and caramelised lemons

Serves: 6
Cooking Time: 2 hours


  • 2kg chicken pieces
  • salt and freshly ground black pepper, to taste
  • 6 garlic cloves, chopped
  • bouquet garni
  • 60ml (¼ cup) olive oil
  • 300ml dry white wine
  • juice of 2 lemons
  • 2 lemons, cut in wedges
  • sprig of fresh rosemary



Preheat the oven to 160°C.


Place the chicken on a clean surface and rub it well all over with the salt, pepper and garlic.


Place the chicken in a single layer in a roasting tray with the bouquet garni. Pour over the oil, wine and lemon juice and roast covered for 1 hour.


Increase the oven temperature to 190°C. Turn the chicken pieces over and roast uncovered for a further 40 minutes. Add the lemon wedges and rosemary and cook until the chicken is crispy and the lemons have caramelised. If the chicken gets too dry, add a little water.


Serve the chicken and lemons hot with mashed potato and vegetables of your choice.


Send this to a friend