Lemon Myrtle Chicken with Rustic Thyme Chips
This is the perfect finger lickin' friday meal. You can just chuck it all in the oven and, after 45 minutes, tuck into this takeaway-at-home kind of meal. Much better than anything deep-fried you get in a box; the chips are crunchy on the outside but soft on the inside and, having been cooked in wine and all those delicious lemon juices, the chicken falls off the bone. The lemon myrtle is quite a subtle flavour but it gives the zingy bitterness of lemon rind. Serve with a baked lemon wedge to amp up the flavour.
What you'll need:
4-6 chicken pieces, skin on
2 teaspoons lemon myrtle (powdered)
3 cloves garlic, chopped finely
1 lemon, cut into wedges
1 cup dry white wine
1 bunch lemon thyme
Olive oil
Salt and pepper
What to do:
Preheat the oven to 200C.
Pour a few glugs of olive oil into the bottom of a baking tray. Add the chicken and roll each piece around to coat. Pour in the wine.
In a bowl, combine the lemon myrtle, garlic and salt. Sprinkle it over each piece of chicken and use your hands to rub it in. Throw the lemon wedges in and then season once more with salt and pepper. Bake for 45 minutes or until the chicken is golden and cooked through.
While this is baking, peel the potatoes and cut them into big, chunky chips. Wrap them in a clean tea towel and rub to dry. Place them out on a lined baking tray and season with salt. Sprinkle some thyme leaves over the top and bake for 30 minutes or until nice and crispy.
Serve the chicken with a sprig of thyme, a good squeeze of a baked lemon wedge and a stack of chunky chips. Enjoy!
NOTE: If you can't find lemon myrtle, use lemon rind but chop it up really finely.
