This delicious, fragrant dish is ideal for an afterwork dinner. Once prepared and popped in the oven you can unwind as it cooks.

---

Ingredients

12 shallots, halved
2  lemons, quartered (try to get unwaxed lemons alternatively you can use preserved lemons)
1 teaspoon coriander seeds, crushed
3 cloves of garlic, halved ( bruised to release the aroma)
2cm piece ginger, peeled, finely grated
1/4 cup fresh thyme
1/4 cup tarragon leaves, chopped
1/4 cup olive oil
1/2 cup of chicken stock
6 chicken pieces, on the bone
Green beans
Carrots
Brocoli

---

Method

Pre-heat the oven to 180°C

Place shallots, lemon, coriander, ginger, thyme, tarragon and 2 tablespoons oil in a roasting pan.

Add chicken pieces and turn to coat thoroughly.

Season with black pepper and sea salt. Make sure chicken pieces are skin side up after coating.

Add in chicken stock and cover roasting dish loosely with foil

Place into the oven and cook for 45 minutes

Remove foil and cook in the oven for another 10-15 minutes, or until chicken is golden brown

Serve with steamed vegetables and garnish with any left over fresh herbs