This simple lemon rooster casserole recipe from Belinda Jeffery

Cookbook writer Belinda Jeffrey marinates rooster nuggets in a single day in citrus, bay leaves, thyme, and paprika for an easy-to-make-and-forget dinner that may feed a household—or two.

Belinda Jeffery

Grilled rooster thighs with lemon, smoked paprika and inexperienced olives.Rodney Weidland

Grilled rooster thighs with lemon, smoked paprika and inexperienced olives

I like this easy rooster dish and cook dinner totally different sorts of it on a regular basis as a result of it is such a profitable strategy to cook dinner rooster nuggets, and the smoky cooking juices that come out of it are scrumptious. Simply ensure that everybody will get some succulent roasted garlic cloves to squeeze into their serving of rooster. The recipe doubles effectively if you wish to serve a big batch, nevertheless, if you happen to prefer it, unfold the rooster items onto two trays in order that they’ve simply sufficient area for the pores and skin to brown and crisp.


  • 8 skin-on rooster thigh cutlets (bone inside)
  • 1 giant lemon, reduce into 5mm thick slices
  • 2-3 heads of garlic, reduce in half crosswise
  • 18 Sicilian inexperienced olives
  • Sprigs of thyme or sprigs of recent bay leaves for garnish

Hen marinade

  • 100 ml of additional virgin olive oil
  • 2 giant garlic cloves, finely chopped
  • Zest of a big lemon, finely grated
  • 1/2 cup (60 ml) lemon juice
  • 3 bay leaves
  • 1 tablespoon coarsely chopped thyme leaves
  • 1 tablespoon of smoked paprika
  • 2 teaspoons of sea salt
  • Freshly floor black pepper to style


  1. Mix rooster marinade elements in a big bowl and blend effectively collectively. Add the rooster cutlets, lemon slices, and garlic, then stir effectively till they’re effectively coated with the marinade. (It is a good suggestion to placed on a pair of prep gloves and do that along with your arms to verify all the pieces is effectively lined.)
  2. Place a compostable plastic bag in a container that can comfortably maintain the rooster combination. Scrape the combination into the bag, then tie the bag tightly. Shut the container and place within the fridge for not less than 5 hours or ideally in a single day – give the bag a very good crush often. (The longer you permit the rooster, the extra saturated it will get with flavors. Nonetheless, I made this and cooked it nearly instantly, and it is nonetheless scrumptious.)
  3. Whenever you’re able to cook dinner the rooster, preheat the oven to 180°C by fan (190°C is conventional).
  4. Line a big, shallow baking tray with aluminum foil, then with baking paper. Put the rooster combination within the tray. Lay the rooster cutlets in a single layer, pores and skin aspect up, and tuck the garlic halves and lemon slices round. (If you wish to put a slice of lemon on every bit of rooster, do it—it’s going to look pretty as soon as it is cooked via.) Place the tray within the oven and roast the rooster for about 40 minutes, till deep brown and cooked via however tender. Add the olives within the final 5 minutes of cooking.
  5. Take away the baking sheet from the oven and switch all the pieces, together with any juices, to a big serving platter. Garnish with thyme or bay leaves to serve.

serves 6

Belinda Jeffrey's New Cookbook.
Belinda Jeffrey’s New Cookbook.Daniel New

That is an edited excerpt from In Belinda’s Kitchen: Important Recipes By Belinda Jeffery, Posted by Simon & Schuster Australia, RRP $49.99. Meals images: Rodney Weidland. Illustrations: Daniel New. Purchase now

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