Lemon & Herb Chicken

Method:

Cut chicken in parts, then place in a bowl or plastic bag, drizzle with olive oil and season with herbs and seasonings, rosemary, sage, onion powder, ½ of the sea salt, cayenne pepper and ½ of the white pepper. Toss chicken in bowl or bag until all herbs and seasonings are equally over chicken.

Place a large frying pan on stove top, turn heat to medium, “when hot” place seasoned chicken in pan and brown both sides. This will take about 10 minutes. 

In another frying pan, start the heat on medium and place butter in pan to melt, then chopped onion mix around until partly cooked, after adding flour, the remainder of the sea salt and white pepper, mixing continuously until flour and onion is cooked in butter to make a roux. This will take a couple of minutes.

Then add gradually chicken broth, dried mustard powder and lemon juice, keep stirring until roux has a creamy texture, add more chicken broth if needed. 

Then transfer roux in with the fried chicken, toss together, taste to see if you need any more favours. Then cover with a lid and continue cooking on a low to medium stove top heat for 30 to 40 medium, you can oven bake as well, on 350ºF heat for 30 minutes. 

Add more chicken broth if the roux starts to reduce and mix through, when cooked

Remove from the pan and put in a serving platter and top with sliced lemon and top with pieces of green onion or chives, serve with RICE, MASHED POTATOES, or side of choice. 

Bonita’s Tips: Using a plastic bag you can rub the herb and oil around the chicken evenly. Frying chicken first before baking locks in the juice and it builds flavours or slow simmer.