You really don't know with me, do you? One day I complain about spring being temperamental, next thing you know I present you with a post that is deeply summery - but that's just how I felt yesterday, with temperatures rising to somewhere near the 20 C mark and some glorious sunshine!
This dish is a childhood memory. I am not sure where it came from, but I distinctly remember eating it a lot in summer. We used to call it "Greek" chicken, but I don't think that name is authentic. It is really one of those easy-peasy-lemon-squeezy (literally!) recipes, so Dave, stop moaning!
Don't worry about the amount of garlic, it really loses its punginess in there and you certainly can mingle with people after eating it - no worries. Best thing that can happen is that it could get you a seat on the tube - or a whole carriage, if you're lucky!
I use all the fresh herbs I can get my hands on, only rosemary, lemon thyme and sage are essential for me personally. Add basil, parsley, mint - the latter might balance out the garlic... ;-))
At home, my parents used to serve this with fresh, crusty white bread, like ciabatta or baguette. Best thing being the mopping up of those lovely juices afterwards!
Summer chicken with lemon, herbs and garlic
4 large chicken breast fillets (ca. 200 g each)
3 tbsp olive oil
2 generous handfuls of fresh herbs (rosemary, thyme, sage, mint, basil, etc)
4 cloves garlic (cut into 3 mm slices)
4 spring onions
75 ml dry white wine
juice of 2 lemons
sea salt & freshly ground black pepper
Brush an oven-proof dish with a little of the olive oil. Preheat the oven to 220 C (fan). Clean the chicken breasts, cut in half and place in the dish. Drizzle with the olive oil, put in the garlic and herbs, season with salt and pepper and put in the oven for 30-45 minutes, until the chicken is golden brown. You could also use a grill, if you prefer, it might be done quicker. Turn the chicken pieces once during the cooking and pour the juices over them repeatedly so they stay moist.
Sprinkle with some fresh basil and serve with bread or rosemary potatoes and a mixed-leaf salad.