Butter chicken with garlic, lemon and herbs

This is such an easy no-fuss recipe. I turn to this when I don’t have time to do roast on a Sunday. I can have dinner on the table in 45 mins and it still has that comforting Sunday vibe and fills the kitchen with a gorgeous garlicky buttery roasting scent. Always use free range organic chicken and see it as a rarity rather than a staple. Pay a bit extra for better quality and higher welfare chicken for improved flavour as well as conscience!
Serves: 4 • Prep time: 10 mins • Cook time: 30 mins • Easy 
  • 800g organic free range mini chicken fillets, or 4 chicken breasts (could use 8 thighs instead)
  • 1 white onion, peeled and copped into large chunks
  • 2 unwaxed plump fresh lemons thickly sliced – skin on
  • 2 plump cloves of garlic finely chopped (I used frozen)
  • couple of large glugs of olive oil
  • 2 teaspoons of dried sage
  • sea salt black pepper
  • 125g real butter
Heat the oven to 180 deg.

In a heavy 30cm roasting tin arrange the chicken fillets and onion chunks. Lay the lemon slices over each piece of chicken. Scatter the garlic over the chicken then pour over the olive oil and dot the butter around everywhere. Sprinkle with sea salt, black pepper and the herbs.

Roast for 15 mins uncovered and a further 15-20 mins covered in foil. Make sure the chicken is cooked – larger pieces may take longer which is why I find it best to use mini fillets.

Gorgeous with creamy mashed potatoes and seasonal vegetables.

Tip: You can make the juices into a beautiful gravy by removing the chicken and putting the baking tray on the hob, add a splash of white wine and cook off, then whisk in a tablespoon of cornflour to thicken.
Nutrition info
Chicken is rich in vitamin B3, Niacin. Niacin plays an important role in energy production, helping to convert carbohydrate, protein and fat into a usable form of energy.

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What garlic is to food insanity is to art.
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