TO DRINK: Perdeberg Rex Equus Chenin Blanc is especially confident with strong flavours.
Chicken with wine and caramelised lemons
- 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.