Baked Lemon Chicken

 Baked Lemon Chicken

Baked Lemon Chicken

Not the traditional, fat-soaked Lemon Chicken so many of us are familiar with, this is a lighter and much more flavoursome.  This recipe keeps the Asian-inspired flavours, just without the deep-fried batter.  Great for a simple mid-week meal with flavour!

Baked Lemon Chicken1.5 kg free-range, organic chicken pieces

½ cup corn flour

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground ginger

2 tablespoons soy sauce

1 tablespoon oyster sauce

Juice and zest of 3 lemons

2 tablespoons vinegar                     

2 cloves of garlic, very finely sliced

½ teaspoon ground coriander

1 teaspoon honey

¼ cup peanut oil

3 spring onions, cut into match-sticks

A few sprigs of tarragon and parsley 

Pre-heat the oven to 200°C

 

Combine the flour, salt, pepper and ginger in a freezer bag, then add the chicken pieces and coat well.

In a large baking dish, add the peanut oil, garlic, coriander, honey, and  spring onions, and combine well.

Place the baking tray in the oven for about 3 minutes, or until the oil just starts to sputter.

Remove the baking tray from the oven and add the soy sauce, oyster sauce, vinegar, lemon zest and juice and mix well then add the chicken pieces, coating them in the juices.

Bake in a hot oven for 45 minutes, turn heat down to 160°C and bake for an additional 15 minutes.

Serve with fluffy rice and lots of freshly squeezed lemon juice.