| | Roseanne's Lemon Chicken 4 Chicken breasts
Olive oil
Grates rind & juice of 2 lemons
1 onion finely chopped
1 stick of celery finely chopped
Few sprigs of thyme
Salt and Pepper
½ pints of chicken stock
Watercress and lemon twists to garnish |
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Brush chicken breasts with olive oil and marinate for 3-4 hours in lemon rind and juice. Make chicken stock and leave to cool. Add onion, celery, thyme, salt and pepper and chicken stock and cook for about an hour in a fairly hot oven, 375°F. Garnish and serve with rice. Serves 4 |
