Easy Peasy Lemon Chicken

This is probably one of my new favourite things to make for lunch/dinner/other people! 

Partly because it's so super easy (I don't really 'do' baking...), & partly because it's yummy! 

I made it for the first time back in the so-called-summer when I had a friend coming for dinner, who was on a diet so wanted something fairly healthy. Add to this the fact it was super warm outside, and the only things I can usually make are either super unhealthy, or don't exactly require 'cooking' (aka put in the oven & eat). 

Que calling The Mother in a slight panic on my way home from work & her explaining how to make the following: 

Lemon Chicken

This is what I used

Lemon Juice

One lemon

Couscous

Rocket (but any salad really would be okay - I just really love rocket)

Salad dressing

Chicken pieces (in the past I've usually used really large chicken breasts fillets, but these were on offer & worked a treat too)

*I also added a chicken stock cube in the couscous, but forgot to add it to this picture...oops!

After a quick defrost of the chicken I put it all on a baking tray and zested the lemon (I don't have a proper cheese grater, but the small grate-y side works just fine)

So then you've got all the zest to sprinkle over the chicken pieces

I added some lemon juice just to make it super juicy & help to stop the chicken drying out too much. 

The just pop under the grill for about 10 minutes (roughly - until it's cooked really! And making sure to turn them half way through.)

While they're cooking, I added a chicken stock cube and some more lemon juice to the couscous & 'cooked' it!

By this point the chicken was a little brown, but in a good way! 

Like this:

Then just pop it all on the plate & you're done! 

It's also actually really nice cold for lunch the next day too! 

I heart anything this quick & easy <3

Something I plan on trying next week

Devilled Chicken
(Real Fast Food, Nigel Slater)

For two, with green salad:
2 cold chicken legs (or as I plan on using - a whole bunch of skinless chicken strips...but why argue)


For the paste:
1 tablespoon Dijon mustard
2 cloves of garlic, finely crushed
2 tablespoons fruity chutney (mango preferably)
1 tablespoon Worcestershire sauce or mushroom ketchup
A good shake from the Tabasco bottle


Mix the ingredients to a paste. Slash the skin and flesh of the chicken with a sharp knife and spread the spicy goo over the meant and inside the slashes. 
Grill, 10cm (4 inches or so) from the flame, till sizzling and hot right through - about 10 minutes, turning once. 


Chicken cooked in this way makes a wonderful sandwich. Slice the meat from the bone while still warm and pile into a crusty roll or soft floury bap, then spread with lashings of mayonnaise and a few crisp green leaves. 


I was personally planning on making this with chicken strips, and serving with couscous and salad. However, reading about the possibility of having it in a crusty roll is making my mouth water! Perhaps something for lunch the day after? 


It should look a little something like this: 

(Pictures to follow, promise.)