Recipe of the Month

Lemon Chicken Casserole

4 chicken quarters
25 grammes olive oil
2 lemons
bunch of spring onions
4 tbsp chopped parsley
2 glasses apple juice
salt & pepper

1.Pre-heat the oven to 190 / gas 5 / 375f.
2.Grate the zest from the lemons, and squeeze the juice.
3.Chop the spring onions into 1” pieces, and lay them on the bottom of an oven-proof dish. Place the chicken quarters on top, and season well with salt & pepper.
4.Mixed the chopped parsley and softened butter with the lemon juice and rind, and smear this over the top of the chicken portions. Pour the apple juice around.
5.Cook for 35 minutes, basting with the juices a couple of times during cooking.
6.To test whether the chicken is done, pierce the thickest part of the flesh with a knife. If the juices run clear, the meat is done.
7.Serve with seasonal vegetables.