Lemon and pepper chicken

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Serves: 4

By WineGless



  • 2 tbsp olive oil

  • 1 lemon juiced and rind grated

  • 4 chicken leg

  • 2 cloves garlic

  • 1 tbsp black pepper cracked


  1. Mix the marinade ingredients together and brush over the chicken. Leave for at least an hour, but preferably overnight.
  2. Roast in preheated oven at 180C for 35 minutes or until juices run clear.
  3. Serve on a bed of mushrooms and spinach sauteed in garlic butter, pepper and a pinch of nutmeg.

Additional Information

  • lemon

  • Chicken

  • Main Course

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