Poulet aux Citrons

This is a very simple, big flavour dish. Its a modern take on the classic. A light zesty pasta. 

 Serves 4

Takes 50 mins 

Shopping List

Chicken Thigh (Works with Whole Chicken)
3 Large Lemon
2 Large White Onion
Fresh Pasta

Step By Step

1. Thinly slice your onion, Layer on the bottom of a baking tray, swig on a little olive oil. Season. Pop your Chicken on, then cover with thinly sliced Lemon. Rip over a sprig of fresh thyme. Season. Refridgerate for 30 mins. Pre heat oven 200c.

 2. Heat and oil a pan. Crisp the skin on your chicken.

 3. Pop on top of the lemon and onion and oven. During the cooking baste the juices over the chicken skin every 5/10 mins.

 4. When your chicken is crisp and cooked through, Remove from baking tray. Stir the onion and pop back in the oven. Boil pasta

 5. Add pasta to onion. Mix

 6. Either pop the chicken back in and serve from the tray or plate individually.