Roast chicken with rosemary and lemon

Ingredients (serves 3 to 4):
3 tbsp FairPrice Extra Light Olive Oil
4 pieces chicken thigh
1 onion, peeled and chopped
4 cloves garlic, chopped
2 tbsp fresh or dried rosemary
2 tbsp Worcestershire sauce
1 tbsp honey
1/2 cup white wine
2 tbsp lemon juice
Salt and pepper, to taste

Method:
1. Mix salt and pepper, onion, garlic, rosemary, Worcestershire sauce and olive oil in a large bowl.
2. Toss and coat chicken with the marinade ingredients. Set aside in the refrigerator for one to two hours.
3. Arrange chicken and marinade ingredients in a large roasting tray. Brush some honey over the chicken skin.
4. Place the tray in the oven and roast the chicken at 180 deg C, setting the timer at 40 minutes.
5. After 30 minutes, take the chicken out and baste it with some of the pan juices. Add the wine and lemon juice to the roasting tray and combine with the remaining pan juices. Put the tray back in the oven for 10 minutes.
6. Turn oven off and wait five minutes before removing chicken from the oven.

Tips:
Recipe uses FairPrice Extra Light Olive Oil 1 litre ($13.50) available at all FairPrice supermarkets.

When the meat is cooked, serve it with hot potatoes or steamed rice. You may substitute the thigh pieces with drumsticks, depending on your preference. And, instead of using rosemary, other herbs such as tarragon or thyme will work just as well.

Recipe source: Today newspaper (10 Jul 2008)