Recipes

13
Ingredients
2 tbsp olive oil
1kg chicken
1 tsp oregano
Juice of one lemon
Salt and black pepper
For the gravy
1 tbsp plain flour
350ml chicken stock
Roas Lemo
Chicke
Serve 2-3
Method
Turn GoChef™ to 190°C and add the oil. When hot, place
the chicken inside and brown on each side. Remove the
chicken and carefully insert the low rack (be careful, as
the bowl will be very hot). Place the chicken on the rack.
Squeeze over the lemon juice, sprinkle with the oregano
and season with salt and black pepper.
Place the lid on top and cook for 50 minutes or until the
juices run clear when the thigh of the chicken is pierced
with a sharp knife. Remove and cover with foil to rest for
10 minutes before serving.
To make the gravy: Carefully remove the low rack. Stir
the flour into the juices and heat the pan to 140°C. Mix
to a paste and then slowly add a little chicken stock.
When you have a smooth paste, continue adding the rest
of the stock. Heat for 2 minutes. If the gravy is too thick,
add a little more stock; if too thin, raise the temperature
to 220°C and boil until you have the right consistency.