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Pot roasted lemon chicken

A great new way to infuse an a classic pot roast with rich citrus flavours.

A Benecol and Hairy Bikers recipe
Serves 4
Preparation time
50 min
  • 8
    Chicken thighs, with or without skin, on the bone
  • 2tbsp
    thyme chopped
  • 1tbsp
    rosemary chopped
  • 2tbsp
    Olive oil
  • 1g
    lemon zest and juice
  • 8
    sage leaves
  • 50g
    Buttery Taste Spread
  • 2
    large glasses dry white wine
  • Finely diced onion
  • Finely diced garlic
  1. Preheat the oven 200°C / 400°F / Gas Mark 6.
  2. Score the flesh of the chicken with a sharp knife 2-3 times and season. Rub the chopped herbs over the chicken pieces and into the cuts.
  3. Heat the oil in a casserole dish on the hob. Place the chicken in the dish, and cook for about 5 minutes or until golden brown. About half way through cooking add the lemon zest, sage leaves and 25g Benecol® Buttery Taste Spread
  4. Add finely diced onion and garlic, fry for 1 minute. Add the white wine and 1 tablespoon of lemon juice. Bring to the boil.
  5. Scrape any sticky residues from the bottom of the casserole dish.
  6. Finish cooking the chicken in a hot oven for about 15 minutes or until cooked.
  7. Remove from the oven, add the remaining 25g Benecol® Buttery Taste Spread and stir into the sauce. Cover and leave to rest for 2-3 minutes before serving.