Lemon Roast Chicken & Potatoes2017-06-02
- Servings : 6
- Cook Time : 1:45 h
- Ready In : 1:55 h
- 2kg whole chicken
- sea salt
- freshly ground black pepper
- 11⁄2kg potatoes, peeled
- 1 large lemon
- 1 bulb garlic, broken into cloves
- 1 handful fresh thyme
- olive oil
- 1 handful fresh rosemary sprigs, leaves picked
Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Preheat your oven to 190C. Bring a large pan of salted water to the boil. Cut the potatoes into wedges, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute, then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy.
While the lemon is still hot, carefully stab it about 10 times. Pat the chicken with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some fat should be left in the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. Cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden.
Remove the lemon and garlic from inside the chicken, squeeze all the garlic esh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table.