The perfect Sunday lunch to master
Roast chicken with lemon and spinach
What you’ll need
- 1 kg Cocorico chicken
- 500g shallots
- 5 bay leaves
- 3 tbsp butter
- zest and juice from 1 lemon
- 4 cups of spinach
- 2 garlic cloves, minced
- 1 tbsp olive oil
How to make it
- Preheat your oven to 180 C. Rub the chicken breasts with 2 tbsp of melted butter and seasoning. Add the remaining butter to an ovenproof skillet and warm on medium heat. Add the chicken and cook for 4 minutes on each side.
- Arrange the shallots in the skillet and add the bay leaves, lemon zest and lemon juice. Move the skillet to the oven and continue cooking for another 25 minutes.
- To make the spinach sauté, heat the olive oil in a skillet and add in the garlic. Stir until aromatic then add in the spinach with a dash of salt. Cook until the spinach has wilted slightly and remove from heat.