SUMMER CHICKEN
Sommarkyckling
2 teaspoonsdried rosemary
1 ¾ oz butter or margarine
juice from 1 large lemon
1 teaspoon salt
½ to 1 teaspoon paprika
Cut the chicken in pieces, gently lift the skin and flavour with garlic and half of the rosemary. Cut the fat in pieces and put that under the skin as well. Put the chicken pieces in an oven-proof dish and squeeze the lemon juice over it. Sprinkle with remaining rosemary, salt and paprika.
Cook the chicken in the middle of the oven at 350F for about 1 hour. Baste occasionally. Serve with shredded raw-fried potatoes and a mixed salad or pasta and boiled asparagus.
Sommarkyckling
Easy to make on a hot summer’s day, when you don’t
want to spend too much time cooking. A salad and bread is enough with this
chicken dish.
4 servings
1 chicken, approx 2 lbs, or 2 lbs chicken parts
2 crushed garlic cloves2 teaspoonsdried rosemary
1 ¾ oz butter or margarine
juice from 1 large lemon
1 teaspoon salt
½ to 1 teaspoon paprika
Cut the chicken in pieces, gently lift the skin and flavour with garlic and half of the rosemary. Cut the fat in pieces and put that under the skin as well. Put the chicken pieces in an oven-proof dish and squeeze the lemon juice over it. Sprinkle with remaining rosemary, salt and paprika.
Cook the chicken in the middle of the oven at 350F for about 1 hour. Baste occasionally. Serve with shredded raw-fried potatoes and a mixed salad or pasta and boiled asparagus.
Enjoy!
Bella
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