Lemon roast chicken with rustic mash
Prep:
20 mins
Cook:
110 mins
1x1.5kg chicken
2 lemons, sliced
1 large onion, halved
3 bay leaves
3 cloves
1-2 tbsp olive oil
For the juices
100ml white wine
100ml water
For the potatoes
1.5kg Maris Piper potatoes, peeled and quartered
To serve
4 sprigs watercress
Heat the oven to 220°C.
Carefully slip your fingers under the chicken’s skin at the neck opening then place 3 or 4 lemon slices, the bay leaves and cloves under the skin on each breast.
Place one onion half under the skin and the other one inside the chicken.
Secure the chicken with kitchen twine.
Pour the olive oil into a pan then set over high heat. Sear the chicken on both sides for a few seconds. Sprinkle with salt and freshly ground black pepper.
Put the chicken in a roasting tin and put in the oven for about 30 minutes. Turn the chicken over then roast for another 30 minutes.
Take out of the oven and set aside for about 10 to 15 minutes, keeping it warm.
In the meantime, remove the excess fat from the roasting tin. Heat over high heat and pour in the white wine and water, scraping up the dried caramelized juices from the bottom of the tin. Sprinkle with salt and pepper and simmer briefly. Set aside.
Put the potatoes into a pan filled with cold water. Sprinkle with salt and bring to the boil. Place a lid over the pan and cook for about 15 to 20 minutes, until the potatoes become soft.
Transfer the potatoes to a colander to drain the excess water. In a bowl, mash the potatoes with the chicken cooking juices. Sprinkle with salt and black pepper.
Take the string off the chicken then carve. Serve with the mashed potatoes and watercress.
Serves
4
Preparation Time
20 minutes
Cooking Time
110 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Budget, Easy, Entertaining, Family Dinners, One Pot
Level of Difficulty
Easy
