In this new recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Lemon Chicken with Olives
If you love roast chicken with oodles of lemon, green olives and rocket leaves then this is the dish for you. I often call this recipe a heavenly baked chicken, with wonderful Mediterranean flavours all mopped up with tender pieces of sweet and natural potato.
Preparation time: 25 minutes
Cooking time: 1hour
Oven temperature: 180˚C
1 large whole chicken or 8 chicken pieces
2 large sweet potatoes – washed and peeled
2 large potatoes – washed and peeled
Extra virgin olive oil
Green Olive and Rocket Sauce
180g green olives – pitted
3 generous handful of fresh rocket leaves – washed, coarsely chopped
100 ml cider vinegar
2 tbsp honey – runny
6 cloves of garlic – peeled
2 lemons – juice and rind
4 tbsp light soy sauce
Throw all ingredients in a food processor and pulse to a coarse puree. Set aside to be used later.
Joint chicken into 8 pieces: brown in olive oil and a small knob of butter. Set aside.
Prepare the potatoes
Wash and peel both types of potatoes: cut into thick ‘chip’ like pieces or chunks.
Assemble to bake
Place the potatoes in a lightly oiled roasting tin or ceramic roasting dish. Add all chicken bar the breast, and roast for 25 minutes.
After 25 minutes remove from oven, turn chicken pieces and add the breast portions. Pour over the green olive and rocket sauce and roast for a further 35–40 minutes.
This dish is delicious served hot with a good mixed green salad.
For an extra lemon zing add large slices of lemon peel to the roasting tin at the time the breast and green olive sauce are added. The best gadget for this is a potato peeler. By the way, this sauce works so well if poured over chicken breasts, left to marinade (if time) and baked in the oven – just delicious!
Contributed by: Julia Toon, Jules of the Kitchen
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