Pot roasted lemon chicken

Preparation time 20 minutes
Cooking time 30 minutes

A great new way to infuse an a classic pot roast with rich citrus flavours.
Serves 4

A Benecol and Hairy Bikers recipe – Find out more here.



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

cooking instructions



Preheat the oven 200°C / 400°F / Gas Mark 6.


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.


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


Add finely diced onion and garlic, fry for 1 minute. Add the white wine and 1 tablespoon of lemon juice. Bring to the boil.


Scrape any sticky residues from the bottom of the casserole dish.


Finish cooking the chicken in a hot oven for about 15 minutes or until cooked.


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.


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