Greek lemon chicken

Simply You - - Etc. -

1 large or­ganic free-range chicken (I use Bo­s­tock’s. Or try a but­ter­flied chicken to save time, but make sure the po­tato pieces are tiny or they won’t crisp up)

10 large Agria po­ta­toes, peeled

4 juicy or­ganic lemons, 2 halved 2 whole bulbs gar­lic, 3 cloves re­moved, the bulbs sliced in half hor­i­zon­tally Hand­ful each fresh rose­mary and thyme sprigs, plus ex­tra to serve 1. Pre­heat the oven to 200ºC.

2. Bring chicken to room tem­per­a­ture and rub with lots of olive oil and salt.

3. Bring a big pot of salted wa­ter to boil. Cut po­ta­toes into small pieces and add to pot with two whole lemons and three gar­lic cloves. Cook for 8 min­utes, drain and re­turn pan to stove for a minute to steam. Re­move from heat, pop the lid on and vig­or­ously shake pot; this will make the po­ta­toes crispy later on. Tip into a large roast­ing tray, driz­zle with olive oil and sprin­kle with salt, pep­per and rose­mary.

4. Pierce the skin of the boiled lemons sev­eral times and in­sert into chicken cav­ity with boiled gar­lic and half the thyme.

5. Place the chicken in the cen­tre of the roast­ing tray among the po­ta­toes. Add four lemon halves, the halved gar­lic bulbs, and the re­main­ing thyme to the tray.

6. Roast for 20 min­utes, then re­duce to 180°C and cook un­til chicken is a lovely golden colour and the juices run clear when a thigh is pierced with a knife (roughly a fur­ther 50-70 min­utes; less of course if us­ing a but­ter­flied chicken).

7. Re­move chicken from tray and cover. Shimmy po­ta­toes around and re­turn to oven for a few min­utes for ex­tra crispi­ness.

8. Cut chicken into por­tions and serve on a gi­ant board, sprin­kled with fresh herbs. Serve po­ta­toes and roast gar­lic in a warmed dish. If you wish, serve with a leafy salad; I made one with roasted her­itage car­rots.

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