Lemon and Corriander Baked Chicken

Lemon and corriander with chicken makes a great quick summer evening meal. Serve with new potatoes and a fresh green salad.

1. 1

   Score three or four slashes across the top of the chicken.
   
   Juice the two lemons, removing the pips and add to a blender. Add the whole cloves of skinned garlic, the olive oil and the chilli if desired. Season then blitz to form a paste. If the paste is quite thick you can loosen it with a few drops of water.
   
   Once the paste is made, pour over the chicken and rub in on all sides and into the slashes.
   
   If you have time leave to marinade for at least one hour.
   
   Preheat an oven to 180 degress celsius and bake for 35 minutes. Remove and serve with rice or potatoes and salad, or steamed asparagus.
   
   You can also use the chicken on the bbq as the paste burns down and leaves the chicken blackened and very tasty.