My wife is growing herbs in a window box and she recently had a relatively large harvest of marjoram. I could have used it on a pizza dish but the dough and cheese would have been rather heavy, especially with the current heat.
I stumbled on this recipe. The combination of lemon and chicken is a pleasant one and I used it in roast chicken. Here, the procedure is slightly different.
The result was very pleasant. We were left with a lot of sauce afterwards that could be used to accompany other dishes.
- Three table spoons of fresh marjoram
- Three onions
- Two lemons
- One chicken, quartered
- 10 table spoons of olive oil
- Salt and pepper
- Cut the onions in rings and lay them in a large oven dish. Add five tablespoons of olive oil.
- Put salt and pepper on the chicken parts.
- Put the chicken on top of the onions.
- Wash the lemons and slice them. Take out the pips.
- Put the lemon on top of the chicken; add another five tablespoons of olive oil and sprinkle with the marjoram.
- Put in the fridge of at least 30 minutes.
- Preheat the oven to 210 °C.
- Remove the dish from the fridge. Take out the chicken.
- Add some salt and pepper to the dish and put it in the oven.
- Fry the chicken parts in a heavy casserole, using mainly the oil attached to the parts. Brown the chicken on all sided and set apart.
- Add the chicken to the dish and cook for 20 minutes in the oven.
- Turn the chicken parts; ladle some of the cooking liquid over the meat and return to the oven for 15 minutes.
- Test the meat and serve.