I mentioned a couple of weeks ago that we were having one of those lazy days, topped off by a home that smelled of lemon roast chicken. I am a huge fan of rustic styled Italian food, and have always used lemon when roasting a chicken, but this is the most wonderful and simple recipe I have ever come across, and the end result is pure melt in your mouth delight. Everyone in our house devours this, and all you have is just one roasting dish and four clean plates.
Lemon Roast Chicken
* 1 chicken
* 8 red potatoes, skin on, cut into 1cm slices, or halved if they are fairly flat to start with
* 4 lemons, skin on, each cut into 6 wedges
* 1 bulb of garlic, skin on, broken into cloves
* 12 fresh bayleaves (I don’t have fresh so used dried)
* olive oil
* juice of 1 lemon
* flaky sea salt
* 4T butter (about 40g) cubed
– Oven at 200 degrees celsius.
– Cut chicken down the backbone until it is butterflied, wash & dry. For this I used a hefty knife and a bit of muscle power.
– Place lemon wedges, potatoes, garlic, and bayleaves in a roasting pan, toss with a little olive oil.
– Lay the butterflied chicken on top.
– Pour over lemon juice, sprinkle with sea salt, top with butter and a drizzle of olive oil.
– Bake 1 & 1/2 to 2 hours, basting every half hour.
– Serve with something green (I steam some peas), and enjoy x