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Roast chicken with lemon and rosemary potatoes


This is a great recipe for a weekend lunch with friends. While preparing it we pictured ourselves sharing it with our dearest friends in our balcony on a sunny day. Sadly our dearest friends are thousands of kilometers away and the weather has been hideous lately (it feels like Autumn again). Super sad face. Anyway, we enjoyed this recipe this weekend all bundled up at home listening to the rain and watching past seasons of Masterchef. Great plan, huh?

You can find this recipe in Jamie Oliver’s book Jamie’s dinners. We love Jamie’s approach to food! It serves four and you will need:

– A 2 kg free-range organic dinner
– Sea salt
– Pepper
– 2 kg potatoes
– 1 large lemon
– 1 whole bulb of garlic broken into cloves
– A handful of fresh thyme
– Olive oil
– A handful of rosemary springs

Rub the chicken inside and out with a generous amount of salt an pepper. Then cover the chicken and leave it in the fridge for a couple of hours.

Preheat the oven to 190º and peel the potatoes. Once peeled, cut them into medium to small pieces, put them into salted boiling water and add the whole lemon and the garlic cloves. Cook for 12 minutes. Drain and let the potatoes dry for one minute. Remove the lemon and garlic and toss the potatoes in the pan while still hot, so their outsides get chuffed up and fluffy.
Now take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Now stab the lemon about 10 times and push it together with the garlic cloves and the thyme into um… the cavity of the chicken. Then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes.
After 45 minutes it should look good but not really done or golden. Remove the chicken to a plate and toss the potatoes in the tray with the rosemary leaves (Remember: just the leaves!). Shake the tray around, so that the potatoes get a little bit soaked in the olive oil and the lemon juice. Make a gap in the center of the tray and put the chicken back in. Cook for a further 45 minutes until the chicken is cooked and the potatoes are nice and golden.
Before serving, remove the lemon and garlic from inside the chicken, squeeze the garlic flesh our of the skin, mush it up and smear it all over the chicken. Discard the lemon and rosemay, though. The chicken should be light, moist and super flavoured.

Serve with a nice simple salad side and enjoy!!!
PS: I hope some of our friends read this post and come to visit us soon!!! ;)

1 Comment

  1. Pingback: mmm… Monday! Summer recipes | theslowpace

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