Roasted Lemon Chicken with Potatoes and Rosemary

Roasted Lemon Chicken with Potatoes and Rosemary recipe

Roasted Lemon Chicken with Potatoes and Rosemary



1 whole chicken
 0.5kg potatoes, peeled
1 lemon, washed
4 garlic cloves, peeled
Fresh thyme, handful
Fresh rosemary sprigs, handful
Olive oil
Salt and freshly cracked black pepper


 Rub the chicken inside and out with generous quantity of salt and pepper. Put aside until prepared cook.
 Preheat oven to 190°C.

 Provide a big pot of salted water to the boil.

Cut your potatoes   straight into quarters and also place them, the peeled garlic cloves and also complete     cleaned lemon inside the boiling hot water. Cook for 15 minutes then simply drain. For crispier toast potatoes; allow them to dry for 2 min.

 At this point rub the chicken all over with olive oil. Cut the cooked lemon a number of times by using a knife. Push your lemon, prepared garlic cloves, as well as thyme into the chicken cavity.  Gently tie up your chicken drumsticks along with cooking string.

 Place the chicken right into a roasting plate, cover with foil, and cook in the preheated oven for approximately 40 minutes. Take off the foil and also discard. Put the potatoes and also rosemary leaves within the roasting tray. Roll your potatoes within the roast juices. Cook for an additional 40 minutes, or till the chicken is prepared and the potatoes golden.

When cooked cautiously take away the lemon and garlic of the cavity of the chicken. Slice the lemon in half and crush the garlic.
Move the chicken, potatoes and lemon on to a serving tray.  Sprinkle your smashed garlic on top. Carve in order to serve.

No comments:

Post a Comment


authorHello, my name is Jack Sparrow. I'm a 50 year old self-employed Pirate from the Caribbean.
Learn More →