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Mains continued
Lemon and Herb Chicken
Serves 6
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice
¼ cup olive oil
Salt and pepper, to taste
1.5kg chicken pieces
1. Preheat oven to 250°C.
2. Combine herbs, lemon rind, juice, oil
and salt and pepper in a large bowl. Add
chicken pieces and toss to coat.
3. Outside the oven, arrange chicken on the
low and High Rack. Using the Oven Tongs,
lower the racks into the oven.
4. Cook for 45 minutes or until chicken is
golden and cooked through.
Salt and Chilli Prawn Skewer
Makes 8 skewers
1 tablespoon finely grated lemon rind
1 teaspoon dried chilli flakes
1 teaspoon sea salt flakes
1 tablespoon olive oil
500g green peeled prawns, tails in tact
1. Preheat oven to 250°C.
2. Combine lemon rind, chilli, salt and oil in
a medium bowl. Add prawns and toss to
coat.
3. Thread prawns onto 8 wooden skewers.
Outside the oven, arrange prawn skewers
on the low and High Rack. Using the Oven
Tongs, lower the racks into the oven.
4. Cook for 5 minutes or until prawns are
cooked. Serve with lemon aioli for dipping.
Tip: Prawns change from green to vibrant
orange when cooked. Don’t over cook the
prawns or they will go rubbery.
Lemon Aioli: In a small bowl combine 1/3 cup
whole egg mayonnaise, 1 clove crushed garlic
and 1 tablespoon lemon juice. Season with
salt and pepper.