Greek Lemon Chicken

This time of year tends to be a bit of a void for culinary inspiration. Christmas festivities over – winter still looming, topsy turvy weather, still long nights and short daylight hours but hope is on the horizon – Spring is coming.

Note an early Easter in late March and so the Easter season will start with Shrove Tuesday on 9th February – Pancake Day! So there’s one evening supper taken care of.

Fun with savoury – fruit or madly indulgent fillings – let your imagination run riot.

When people ask what my signature dish is, or my favourite food, I have to confess I use the finger method, like testing the direction of the wind. I wet my finger hold it up high and see what takes my fancy. Sometimes the inspiration comes from watching a TV programme – sometimes seeing an ingredient at the shops or even a country theme that has been invoked by an experience or person. We all do things Italian regularly – with Pizza and Pasta. Some Indian, Vegetarian, Thai or good heart warming British.

So with the promise of Spring I thought Greek – Sunshine – Lemons – simplicity and so to:

Greek Lemon Chicken

Greek Lemon Chicken  

8 Chicken Thighs or 4 Legs

1 Unwaxed Lemon cut into Wedges

1 Tablespoon of Olive Oil

4 Cloves of Garlic – peeled and sliced

About 4 Tablespoons White Wine or Sherry



Roll the Chicken Joints in the Flour and pack into an Oven proof dish skin side up.(Quite tightly)

Slot the Lemon Wedges and Garlic Slices in between the Joints.

Drizzle with the Olive Oil and Wine/Sherry. Season

Bake in a hot oven about 180C (Fan) for about 45 minutes until golden and cooked through


Serve with Roast Potatoes and Rosemary. You could add a Feta, Tomato and Cucumber Salad.