Lemon Chicken

Instructions

• 1

  Insert the wire rack into position 7. Set the oven to Bake, Convection, 175°C, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Pat the chicken dry with paper towel and season generously with the salt and pepper.

• 3

  Heat a large cast iron skillet over medium-high heat for 2 minutes. Add the oil and heat for 1 minute. Add the chicken, and sear for 3 minutes, or until golden brown. Turn and sear the other side for 2 minutes. Transfer to a plate.

• 4

  Reduce the heat to medium. Add the onion and garlic to the skillet and cook, stirring for 3 minutes, or until softened. Add the remaining ingredients and bring to a simmer. Return the chicken to the skillet, nestling the pieces in the sauce.

• 5

  Once preheated, place the skillet in the oven and cook for 30 minutes.

• 6

  The chicken is ready when a meat thermometer inserted into the thickest part, away from the bone, reads 74°C. If not, cook it a little longer.

  Tip: The size of the chicken can alter the cooking time. For best results, test for doneness 3 to 5 minutes before the end of the cook.
• 7

  Transfer the chicken to a serving bowl. Drizzle with the sauce and spoon over the onion.