Entertainment
Roasted chicken espetadas with lemon, butter and herbs
Classic Chicken Dish with Spier Seaward Chardonnay Pairing
The timeless combination of chicken, butter, lemon, and herbs is a culinary delight that caters to the busy lifestyles of many Joburg residents. For those seeking juicy, crispy results, opting for deboned chicken thighs with skin on is recommended. Whether prepared in the oven or over fire, this dish can be basted generously and served warm. The culinary experience is further elevated when paired with Spier Seaward Chardonnay, meticulously crafted from grapes handpicked in the Tygerberg Hills.
Wine Pairing
The Spier Seaward Chardonnay boasts citrus-dominated flavors complemented by subtle creamy vanilla notes from light oak aging. Its elegant structure harmonizes with the herby, buttery profile of the chicken dish, enhancing without overpowering it. The wine’s crisp acidity effectively cuts through the richness, making it a perfect accompaniment for dinner parties.
Ingredients
- 1.5 kg deboned chicken thighs, preferably with skins on
- 125 g butter
- Juice and finely grated rind of 2 medium lemons
- A handful of thyme leaves, stalks discarded, chopped
- A handful of sage leaves, finely chopped
- A handful of parsley, finely chopped
- Salt and pepper, to taste
Method
- Skewer the thighs onto sturdy skewers, ensuring they are filled generously to serve multiple people after cooking.
- Arrange the skewers to showcase the skin sides.
- Preheat the oven to 200°C.
- Melt butter in a saucepan, then add lemon juice, rind, and chopped herbs. Remove from heat without boiling.
- Season with salt and pepper, then brush the marinade liberally over the chicken using a pastry brush.
- Place the skewers with the skin side up on an oven rack over a lined baking tray.
- Roast at 200°C for around 25 minutes until golden brown on the outside and juicy inside.
- Serve warm alongside roasted potato wedges and mayonnaise for dipping.
Source: The Citizen
