Lemon, Garlic & Rosemary Roast Chicken

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This traditional roast with a zingy twist is quick and easy to prepare for the ultimate Sunday night dinner.
Main Course
4
15 mins
1 hr, 40 mins
1 hr, 55 mins
Main Course
4
15 mins
1 hr, 40 mins
1 hr, 55 mins

Ingredients

\1 whole chicken
\2 lemons
\1 head of garlic, top removed
\1 small bunch of rosemary, or thyme
\500 grams of agria potatoes, washed and cut into bite-sized pieces
\olive oil
\sea salt
\black pepper, cracked

Instructions

  1. Preheat oven to 180°C.
  2. Pat the chicken dry with paper towels. Place half of the herbs and 1 of the lemons inside the cavity. Tie the legs with kitchen twine. Brush the chicken generously with olive oil and sprinkle with flaky salt and cracked pepper.
  3. Toss the potatoes in olive oil, season with salt and nestle in the tray with the chicken, the garlic and the rest of the herbs. Cut the remaining lemon into quarters and place this in the tray also. Add a splash of stock or wine to the dish if you have on hand.
  4. Roast for 1½ hours or until the skin is golden brown. Check the chicken is fully cooked by sticking a skewer in the largest part of the leg, making sure the juices run clear. Allow to sit for 10 minutes before carving.

Notes

Dairy, gluten, and egg free. Contains meat.  Recipe credit: Bird and Barrow/Brinks

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