A great accompaniment to a family roast dinner inspired by mother of seven, Molly Weasley.
Baked Sherbet Lemon Chicken
Ready In:1 hour 20 mins
Professor Albus Percival Wulfric Brian Dumbledore was an English wizard, who was the Defence Against the Dark Arts Professor, later the Transfiguration Professor, and later Headmaster of Hogwarts School of Witchcraft and Wizardry. He was a half-blood, Muggle-supporting wizard considered to have been the greatest wizard of modern times, perhaps of all time.
Following the Global Wizarding War, Dumbledore became most famous for his defeat of Gellert Grindelwald, the discovery of the twelve uses of dragon’s blood, and his work on alchemy with Nicolas Flamel.
It was through Dumbledore that resistance to the rise of Lord Voldemort was formed, as it was he who founded and lead the Order of the Phoenix. Following Voldemort’s sudden return and the start of the Second Wizarding War, Dumbledore swiftly formed and lead the second Order of the Phoenix. He also consistently supported the trio of Harry, Ron, and Hermione during their first six years at Hogwarts, and they would thus name Dumbledore’s Army after him.
Due to the fact that he had a keen mind and legendary power, Dumbledore became the only wizard that Voldemort ever feared. He was the wielder and the master of the Elder Wand from 1945 until 1997 and considered by many as the greatest Hogwarts Headmaster. As he was about to die by a cursed ring, Dumbledore planned his own death with Severus Snape. Per the plan, Dumbledore was killed by Snape during the Battle of the Astronomy Tower.
250g New Potatoes
2 tbsp Olive Oil
2 Chicken Breasts
8 Shallots (chopped)
1 Lemon (sliced into rounds)
1 tbsp Oregano
100ml White Wine
200ml Chicken Stock
“Albus Dumbledore was never proud or vain; he could find something to value in anyone, however apparently insignificant or wretched, and I believe that his early losses endowed him with great humanity and sympathy. I shall miss his friendship more than I can say, but my loss is as nothing compared to the Wizarding world’s. That he was the most inspiring and the best loved of all Hogwarts headmasters cannot be in question. He died as he lived: working always for the greater good and, to his last hour, as willing to stretch out a hand to a small boy with dragon pox as he was on the day that I met him.”
—Albus Dumbledore’s obituary
Dumbledore was notably eccentric. He was quite fond of knitting patterns and frequently wore flamboyant clothing. In particular, he had a somewhat odd taste in sweets: he enjoyed Muggle sweets relatively unknown in the wizarding world (particularly sherbet lemons). In addition, he had a liking for chamber music as well as ten-pin bowling.
Step by Step Instructions
Step 1Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7. Boil the potatoes in a pan of boiling water until almost firm then drain. Once drained and dry, slice into rounds.
Step 2Tip the potatoes into a large roasting tin and drizzle with half the oil. Season well and toss to coat. Roast for 20 minutes until starting to crisp.
Step 3Season the chicken breasts and add to the roasting tin, along with the shallots, pancetta, lemon and oregano. Drizzle with the remaining oil then return to the oven for 20 minutes.
Step 4Pour over the wine and stock and roast for a final 20 minutes or until the chicken is golden and cooked through. Serve with seasonal veg.
Baked Sherbet Lemon Chicken
- Roasting tin
- 250 g New Potatoes
- 2 tbsp Olive Oil
- 2 Chicken Breasts
- 8 Shallots chopped
- 100 g Pancetta
- 1 Lemon sliced into rounds
- 1 tbsp Oregano
- 100 ml White Wine
- 200 ml Chicken Stock
- Preheat the oven to 220ºC/200ºC Fan/Gas Mark Boil the potatoes in a pan of boiling water until almost firm then drain. Once drained and dry, slice into rounds.
- Tip the potatoes into a large roasting tin and drizzle with half the oil. Season well and toss to coat. Roast for 20 minutes until starting to crisp.
- Season the chicken breasts and add to the roasting tin, along with the shallots, pancetta, lemon and oregano. Drizzle with the remaining oil then return to the oven for 20 minutes.
- Pour over the wine and stock and roast for a final 20 minutes or until the chicken is golden and cooked through. Serve with seasonal veg.
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