
All-In-One Summer Chicken
Ingredients for All-In-One Summer Chicken



Currently displaying quantities in US Imperial Measurements
How to Cook All-In-One Summer Chicken
- Cut the chicken into 8 portions (2 legs, 2 thighs and 2 breasts - each cut in two) leaving the skin on (you can use the carcass to make a chicken stock). Place these portions, skin-side up, in a large roasting tin. Peel and wash the potatoes, cut them into bite-size pieces then add them to the tin. Break the head of garlic into cloves, very lightly crush them with your fingers then spread them (still with the skin on) among the chicken pieces. Drizzle over the olive oil then add the chicken stock and season well with salt and freshly-ground black pepper. Cut the lemon in two, squeeze the juice over the chicken and drop the empty 'skins' into the tin to add flavour.
- Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 30 minutes. Wash and cut the courgettes (zucchini) into thick batons and add these, plus the chilli (deseeded and sliced) to the tin. Cook for a further 15-20 minutes until the chicken is cooked through and golden, and the vegetables are tender. Roughly chop the basil leaves, stir them into the tin and serve.

You can use ready chicken portions for this recipe if you wish. If they are skinless, drape a little lean bacon over them to "protect" the flesh and keep them moist
What To Eat Tonight

What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!

There are lots of recipes for some foods, but here we offer a selection of recipes that are truly out of the ordinary. You'll be amazed.

The smoke, the sizzle, the aroma, yeah - it's time for BBQ but don't buy scrappy steaks if you want to eat like a king.
Other Chicken Recipes

I've seen lots of different 'versions' of Coq au Vin de Bourgogne and most of them should have been ashamed to call themselves by that name!

Chicken Kiev - created in Moscow Merchants' Club in the early 20th century and renamed Chicken Kiev in one of the Soviet restaurants in later years.

An old fashioned, traditional Chicken Pot Pie, made from a whole chicken, freshly cut vegetables, and a flaky homemade crust.