Lemon Chicken Roast
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Ice Crusher, 1 Measuring cups, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
Preheat the oven to 180°C, 375 F, gas 5.
2.
Rinse the chicken well inside and out. Pat dry.
3.
Remove the zest from one lemon. Mix half the zest with one tbsp of oil and some salt and pepper. Rub the mixture all over the chicken. Tie the legs together with kitchen twine and tuck the wings under the chicken.
4.
Slice the lemons.
5.
Peel the potatoes. Place them along with the lemon slices in a heat resistant baking dish. Place the chicken, with the back facing up, on top.
6.
Place into the preheated oven and roast for 30 minutes. Occasionally pour some of the chicken broth over the top. Add the thyme sprigs and baste occasionally with the pan juices.
7.
Remove the roots and ragged tops from the spring onions, rinse and cut into.5 cm long slices.
8.
Halve and remove the ribs and seeds from the pepper. Coarsely chop.
9.
Remove the chicken from the oven.
10.
Mix together the honey, sherry, the remaining oil and lemon zest. Baste the chicken with the marinade and sprinkle with salt and pepper. Return the chicken to the baking dish breast side down and continue cooking for another 30 minutes until golden brown.
11.
Add the pepper and spring onions. If necessary, pour some more chicken broth over the top.
12.
Arrange the roast chicken, lemon slices and vegetables on a platter. Season the pan juices to taste and serve.
