Monday, 3 February 2014

Argentine Pollo Provenzal: Roasted Chicken with Garlic, Parsley and Lemon (AIP, Paleo, Gluten-Free)

A simple, effortless recipe for juicy chicken flavoured with garlic, parsley and lemon, inspired by an Argentine recipe...



chicken provencale
Pollo Provencale, an recipe inspired by my trip to Argentina last year


It's coming up to a year since I landed in Buenos Aires and met my husband's family for the first time. Everyone was so warm and friendly and I was fed so well during our stay that I came back to the UK brimming with ideas for Argentine-inspired recipes and desperate to tell you all about what what we feasted on. 

And on the day before we were due to fly back home, my sister-in-law made us this for lunch. It's chicken, roasted until the skin is crisp, and then flavoured with garlic, parsley and lemon. They call it 'Pollo Provenzal'. 

It's essential that you buy skin-on chicken portions for this, as it will protect the delicate meat while it's in the oven. I've made it many times since then - it goes brilliantly with some mashed potatoes or a frilly green salad, in which case the leaves will help mop up the speckled, aromatic juices from the chicken. 

Pollo Provencale
Serves 4
Ingredients
6-8 chicken portions (legs, thighs, breasts) with the skin and bones left in
1 tbsp olive oil or other preferred fat
salt
2 garlic cloves, chopped finely
1 tbsp parsley, chopped finely
the juice of a lemon

Method
Preheat the oven to 200ÂșC/gas mark 6. Arrange the chicken portions on a large, shallow oven tray, leaving some space between them so the skin can crisp nicely. Pat them dry with kitchen paper and then sprinkle with a little salt and olive oil. Roast in the oven for 20 minutes, or until cooked through. 

When the chicken comes out of the oven, all sizzling and golden, scatter over the garlic and parsley and give it a shake. Squeeze over the juice of the lemon (avoiding the skin if you want it to stay crisp) and return back to the oven for a final 5 minutes. Serve, with the juices in the tray, while still hot. 

Did you know I've written an ebook on recipes inspired by my trip to Argentina? Check it out on Amazon (affiliate link)...