I love it when after a day’s work I can make dinner in one-pot, in the oven. This is just the thing I need when I’m stressed but still want something hearty to eat without resorting to the emergency takeaway stuff. The following recipe is one I have adapted and changed a lot throughout the last few months from Nigella’s Forever Summer. Also, since Nigellissima has hit the shelves earlier this month (my review will follow this post later on this week), I thought this was an appropriate way of celebrating the occasion.
I used chicken pieces for this, mainly because I didn’t want to faff around with a whole chicken. Also smaller pieces make serving easier. But if you want you can use a chicken (or two) and have them butterflied by yourself or your butcher. It’s totally up to you. This recipe also spells convenience. You can scale it up (or down – but this is rare in my house) as you please, or adapt the herbs to your taste. But here’s how I do it.
You will need any number of chickens or chicken pieces as you want. You will be ok with around 2kg worth. Place these in a glass dish. (I use my large Pyrex one – safe for marinating and then into the oven it goes.) On top of the meat, scatter 2 tablespoons fresh parsley, 1 teaspoon course salt, 1 teaspoon pepper, 1 teaspoon chilli flakes, 2 teaspoons paprika, 2 red onions, quartered or roughly chopped, juice and zest of 1 lemon. Let the chicken marinate in the fridge for a few hours when you lack the time, but you can prepare it even a day or two ahead (always keeping it in the fridge) if you want to. The more time, the better. Around an hour or so before you want to cook it (and depending on how long it was in the fridge for), remove it from the fridge and let it come to room temperature. Preheat the oven to 220ºC and cook for 1 hour uncovered, skin side up. Remember: chicken needs to be cooked properly so check it by cutting near to the bone (eg. between a thigh and a breast). If the juices run clear it’s ready. Serve with rice or some roast potatoes, with some bread to mop up the lemony gravy. You are in for a treat.