Rosemary and Lemon Roast Chicken Pieces
Winter is roast season and very few dishes can beat the perfect roast chicken. Golden brown and crispy-skinned, beautifully succulent and tender meat. Yummy! It’s a dish that never disappoints. It’s a dish every home cook should have listed in her little cookbook. Comfort food at its best.
Instead of using a whole bird, I used some chicken pieces. The result was lip-smacking goodness. The dish requires no gravy. There’ll be plenty of juices left in the roasting pan. Drizzle this natural jus over the chicken when serving. I served the roast chicken pieces with cumin and coriander flavoured potato wedges and added a simple, no fuss green salad.
Any leftovers can be used the next day as the base to a main dish or as a great lunch time treat. Try a quick chicken pasta, a rustic chicken pie, a simple chicken noodle soup, a chicken salad or a chicken mayo sandwich. Nothing tastes better than a cold chicken drumstick drenched in mayonnaise.
The added bonus … not only does the aroma get everyone hungry and ready to eat … you’ll also have a cozy and inviting kitchen when it’s time to serve!! A fabulous midweek dinner, and it doesn’t get any simpler than this!
Rosemary and Lemon Roast Chicken Pieces
Recipe details
- 4 Servings
- Prep time: 20 Minutes Cook time: 60 Minutes Total time: 1 hr 20 min
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