Lemon Chicken with Risoni


No. 21 chicken
2 medium lemons
6 sprigs fresh thyme
20g butter
salt and pepper
1 cup risoni pasta
1 clove garlic, crushed
1½ cups chicken stock
1½ cups water
1½ cups frozen peas

NOTE: Recipe best made close to serving.

Preheat the oven to 180°C. Tuck the wings under the body of the chicken. Slice one lemon. Place lemon slices, two sprigs of thyme, butter, salt and pepper inside chicken cavity. Tie the legs together with string. Place chicken, breast-side up, in an oiled five-litre (20-cup) ovenproof dish. Bake, uncovered, for one hour.

Peel the rind thinly from the second lemon and cut into long, thin strips. Squeeze the juice from the lemon — you will need two tablespoons. Place the remaining thyme, risoni, garlic, stock, water, rind and juice around the chicken in the dish. Bake, uncovered, in a moderate oven for 25 minutes. Add the peas; bake, uncovered, for five minutes or until the risoni is tender.

Print Recipe
Midwest Foods Dubbo