Name: Lemon and rosemary chicken traybake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 4 whole or 8 mixed chicken legs; 1 large or 2 small lemons; 3 sprigs of rosemary (leaves only); 1 small glass of white wine; 2 Tbsp olive oil

Lemon and rosemary chicken traybake

I love making tray-bakes for midweek suppers or casual weekend meals because they are super easy and need only one dish (reducing washing-up). This lemon and rosemary chicken is prepared in 5 minutes, then the oven does the rest of the work! You can serve it with bread, mashed potatoes, rice, couscous, potato salad or a crispy green salad.

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Prep Time 5

Cook Time 45

Resting Time 4

Total Time 50

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

4 whole or 8 mixed chicken legs
1 large or 2 small lemons
3 sprigs of rosemary leaves only
1 small glass of white wine
2 Tbsp olive oil

Method

Preheat the oven to 180°C.
Put the chicken into a large baking tray.
Cut the lemon into wedges then squeeze their juice over the chicken, then tuck them between the chicken pieces.
Pour over the wine, drizzle with oil then scatter the rosemary all over the chicken. Season with salt&pepper, then bake for approx. 45 minutes until golden brown.

Lemon and rosemary chicken traybake

Ingredients

Method

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