Wonderful in any language - Lemon Pepper Chicken #babel14

 

I have really looked forward to blogging for #babel14, or DMB14, the Day of Multilingual Blogging. Last year, I blogged in English and French about Banana Cake, and this year I decided to go for something more savoury. I have been watching the wonderful Tom Kerridge on BBC television here in the United Kingdom and I so want to cook everything that he has made so far. I tried his dish for Lush Lemon Pepper Chicken and it tasted absolutely amazing. It was also very easy to make.

 

I adapted the original recipe by substituting thyme for rosemary. I was also a little concerned that my potatoes wouldn't cook so to make sure I cut some of the bigger ones in half.

 

I served this with shredded cabbage and leek, which I sautéed in some butter with seasoning. Definitely lush!

There is a French translation of this recipe and you can find it here.

 

 

Lush lemon pepper chicken, adapted from 'Best Ever Dishes' by Tom Kerridge

 
Ingredients
For the marinade

4 tbsp clear honey

2 tbsp Dijon mustard

3 garlic cloves, peeled, grated

3-4 tsp cracked black pepper, to taste  

2 lemons, zest and juice

For the lemon pepper chicken

4 bone-in chicken breasts, skin removed, each breast scored three or four times using a sharp knife
4-5 sprigs fresh thyme

1 lemon, thinly sliced

700g/1½lb baby new potatoes

salt and freshly ground black pepper

handful chopped fresh flat leaf parsley leaves, to serve

 

Method:

 

For the marinade, mix together all the marinade ingredients in a bowl until well combined.

 

For the lemon pepper chicken, rub some of the marinade into the chicken, getting into the slashes you have made. Then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.

 

When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.

 

Put the sprigs of thyme and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, slicing them in half if necessary if you think there are some that are too big. This will enable even cooking.  Then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.

 

Roast for 30-35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). 

 

Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10-15 minutes. Just before serving, scatter over the parsley.