Wednesday, August 17, 2011

Lemon & Black Pepper Roasted Chicken

This is our tonight's dinner, dear son still napping and hubby not yet home. Usually we do not sit together to have meals together as the kid's father always home late. So I always have my dinner first before my 2 darlings wake up from their noon nap. When they wake up I will not have peace, so have to quickly settle my meals fast :P

  • 3 chicken whole legs
  • 2 tbsp Worcestershire sauce
  • 1/2 lemon juice
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 10 fresh shitake mushroom, sliced
  1. Marinate chicken with seasoning and chill overnight.
  2. Transfer chicken to a lined baking tray, bake in preheated oven at 200 deg cel for 35mins. After 20mins, remove from oven and lightly brush some marinate sauce over. Return to oven and continue to bake till done.
  3. Pour the roasted chicken gravy and balanced marinated sauce into a small pan. Add shitake mushroom. Bring to boil and cook till mushroom is softened.
  4. Pour the gravy over roasted chicken and served with rice and side greens.


Unknown said...

When marinade overnight, will it make the chicken more tender?

Peng said...

Chicken leg is already tender, marinate overnight is to let the seasoning more time to infuse into the meat.

Belly Good Cooking said...

I like this dish. Simple, yummy and hassle free. :))

lena said...

i was thinking of making black pepper chicken too lately so i'm just studying the recipe here of yours. They look mouthwatering!

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