Laden with flavor, this summer lunch is straight from the Italian countryside with lashings of fresh herbs, bright sun-ripened vegetables and smoky chicken.
Ingredients (serves 6)
- 80ml (1/3 cup) olive oil
- 2 tbs white wine
- 2 tbs fresh lemon juice
- 2 tbs chopped fresh parsley
- 1 tbs chopped fresh rosemary
- 1 tbs dried oregano leaves
- 9 (about 1.2kg) chicken thigh fillets, excess fat trimmed
- 2 lemons, quartered
- Baby rocket leaves, to serve
Piemontese capsicums (“Bell Pepper”)
- 2 small red bell peppers
- 1 small yellow bell peppers
- 3 roma tomatoes
- 2 garlic cloves
- 2 tsp fresh thyme leaves
- 2 tbs olive oil
Combine the oil, wine, lemon juice, parsley, rosemary and oregano in a large glass or ceramic bowl. Season with pepper. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
Preheat a barbecue grill or chargrill on high. Season chicken with salt and cook for 6 minutes each side or until cooked through. Add the lemon, cut-side down, in the last 2 minutes of cooking and cook until charred.
Serve the chicken with the lemon and rocket leaves.
To make Piemontese capsicums (“bell peppers”): Preheat oven to 180°C. line a baking tray with baking paper. Place 2 small red capsicums (“bell peppers”) and 1 small yellow capsicum (“bell pepper”), halved, seeded, cut-side up, on tray. halve and seed 3 tomatoes. Place, cut-side up, in capsicum. Top with 2 garlic cloves, chopped, and 2 tsp fresh thyme leaves. drizzle over 2 tbs olive oil. Bake for 40 minutes or until capsicum softens.
Chicken with a twist: For Portuguese chicken, replace rosemary and oregano with 2 tbs chopped fresh coriander. Add a large pinch of dried chilli flakes.
For Thai chicken, replace the lemon juice and lemons with lime juice and 3 limes. Replace the herbs with 2 tbs grated ginger and 1 tbs chopped fresh coriander.