Chicken Parcels
Chicken legs with lemon and herbs, baked in foil parcels.
Servings: 4 servings
Ingredients
- 1 small onion, or 2 shallots
- 1 lemon
- 4 chicken legs
- Olive oil
- Salt
- Pepper
- Fresh herbs e.g. rosemary, parsley
Equipment
4 pieces of cooking foil approx 30x45cm/12"x18"
Instructions
Preparation:
- Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Peel and slice the onions or shallots
- Cut 4 slices off the lemon (about half the lemon) and juice the rest
- Cut the foil to 30 x 45cm/12"x18"
For the Chicken Parcels:
- Lay out the pieces of foil and divide the onions between them, placing the onions in the centre
- Pat the chicken with paper towel to dry it. Put a chicken leg on top of the onions
- Spray or drizzle the oil onto the chicken and rub in gently with your fingers. Sprinkle salt and pepper over the chicken
- Drip the lemon juice over the chicken (about 1-1 ½ teaspoon per joint). Arrange the herbs and lemon slice on top of the chicken
- Pull the longest sides of foil over the chicken and make a double fold. Make a double fold in each side of the foil so that you have a neat parcel
- Arrange the four parcels on a baking tray and cook for 30 minutes
- Carefully unwrap the foil VERY CAREFULLY starting at a side, so that the chicken is mostly uncoveredBEWARE! Very hot steam will come out of the parcel so keep your fingers away from the opening
- Return the tray to the oven and cook uncovered for a further 15-20 minutesIf you have a meat thermometer, use it to check when the chicken is doneThe internal temperature is at least 75°C (although I prefer to leave mine to 85°C)
- If you are serving cold, e.g. for a picnic, drain some of the juice away and re-wrap the chicken. Once it has cooled, refrigerate until needed.