I took an oven roasting dish, buttered it and layered in the following:
- a chopped up onion
- sliced half a lemon
- large fresh basil leave
- leftover chicken
- salt and pepper
- glass of white wine
I then just roasted at 180C until all the juices were mixed. I served with rice and green beans and voilla! Easy Peasy Lemon Squeezy!
I'm entering this recipe into Karen at Lavender and Lovage's Cooking with Herbs monthly challenge.
As this uses leftover roast chicken I am also submitting into the no waste food challenge which Elizabeth's Kitchen is very kindly hosting for me at the moment.http://www.elizabethskitchendiary.co.uk/2013/08/no-waste-food-challenge-anything-goes.html