 Recipe - Roast Chicken with Lemon and Roast Potatoes  Friday, 21 November 2008
INGREDIENTS (Serves 4)
Chicken (abt 2kg)
Sea salt
Freshly ground black pepper
2kg potatoes
1 large lemon
1 whole bulb of garlic, broken into cloves
A handful of fresh thyme
Olive oil
A handful of fresh rosemary sprigs, leaves picked
Optional: 8 rashers of smoked streaky bacon
DIRECTIONS
- Rub the chicken inside and out with a generous amount of salt and fresly ground black pepper. If possible, live it in the fridge for few hours to make the meat really tasty when cooked.
- Preheat your oven to 190'C/375'F.
- Bring a large pan of salted water to boil. Cut the potatoes into golf-sized piecesm put them into the water with the whole lemon and the garlic cloves, and cook for 12 mins. Drain and allow to steam dry for 1 min (for crispier potatoes), 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.
- Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, whole lemon and thyme into the cavity, then put it into a roasting tray and cook in the preheated oven for around 45 mins.
- Remove the chicken to a plate. Some lovely fats should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray arounnd and then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for further 45 mins, or until the chicken is cooked and the potatoes are nice and gold.
- Remove the bacon from the chicken and crumble it up over the potatoes. Remove the lemon and garlic from insdie the chicken, squeeze the garlic flesh out of the skin, mush it up and smear it all over the chicken. Discard the lemon and rosemary and ready to serve.
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Alister
