Baked lemon chicken on ricotta and pea purée – Food & Home Magazine
Perfect for a leisurely lunch or dinner with your loved ones. Click here for the baked lemon chicken on ricotta and pea purée recipe.
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Cooking tools:
- Blender
- Roasting pan
- Oven
- Aluminum foil
- Dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Microplane
- Citrus press
- Saucepan
- Colander
- Stove
Ingredients
- 1 onion, quartered
- 4 garlic cloves
- 15ml fennel seeds
- 3 fresh bay leaves, finely sliced
- 1 lemon thyme sprig, chopped
- 1 rosemary sprig, chopped
- bunch of parsley, chopped
- zest and juice of 1 lemon
- 6 chicken drumsticks and 6 thighs
- 2 lemons, thickly sliced
- salt
- freshly ground black pepper
- 30ml olive oil
- <h3>RICOTTA AND PEA PURÉE</h3>
- 1 garlic bulb, roasted
- 500ml frozen or fresh peas, blanched
- 200g ricotta
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