Lemon Chicken with Potato Salad

Name: Lemon Chicken with Potato Salad
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 whole Roasted Chicken (approximately 1.4 kg); 2 tsps rosemary; salt; peppers (from the mill); 1 Tbsp slivered almonds (dry roasted); 250 milliliters chicken stock; honey (1 tablespoon); sherry (1 tablespoon); 1 Tbsp vegetable oil; 2 lemons; 1.5 kilograms small, red-skinned Sweet potato; 6 Tbsps White vinegar; 50 milliliters Orange juice; 1 tsp sugar; 1 tsp fennel seeds; salt; peppers (from the mill); 8 Tbsps olive oil; 100 grams black Olives (pitted and chopped); 50 grams small Caper; 3 scallions

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Difficulty:

easy

Difficulty

Preparation:

1 hr 50 min.

Preparation

Ingredients

for

servings

For the chicken: 1 whole Roasted Chicken (approximately 1.4 kg); 2 tsps rosemary; salt; peppers (from the mill); 1 Tbsp slivered almonds (dry roasted); 250 milliliters chicken stock; honey (1 tablespoon); sherry (1 tablespoon); 1 Tbsp vegetable oil; 2 lemons

For the potato salad: 1 ½ kilograms small, red-skinned Sweet potato; 6 Tbsps White vinegar; 50 milliliters Orange juice; 1 tsp sugar; 1 tsp fennel seeds; salt; peppers (from the mill); 8 Tbsps olive oil; 100 grams black Olives (pitted and chopped); 50 grams small Caper; 3 scallions

How healthy are the main ingredients?

Sweet potato Olive olive oil Orange juice sugar rosemary

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Preparation steps

For the chicken: Rinse chicken and pat dry. Slide the rosemary under the skin and season with salt and pepper.

Zest one lemon. Cut in half and juice one side. Peel the other half and finely chop the flesh.

Mix the chopped lemon with the lemon juice and flaked almonds. Season with salt and pepper. Transfer into the center of the chicken and close the opening with toothpicks. Tie the legs together with kitchen string and fold the wings back.

Cut the remaining lemon into slices.

Place the chicken with the feet up in an ovenproof dish and bake about 1 1/4 hours in a preheat oven to 200°C (approximately 400°F). Occasionally baste the chicken with the juice it makes.

Take the chicken from the oven. Mix together honey, sherry, lemon zest, and oil. Turn chicken breast side up and brush with the honey mixture. Bake at 250°C (approximately 475°F) for about 5 minutes until crispy.

Deglaze the pan with some water. Pass through a sieve into a saucepan and save to use as a sauce.

For the potato salad: Scrub potatoes and boil in salt water for about 20-25 minutes. Drain, rinse and cut into slices.

Make the dressing by whisking together the vinegar, orange juice, sugar, fennel seeds, salt, and pepper with the olive oil.

10.

Rinse spring onions and cut on a diagonal into rings.

11.

Mix potatoes with the dressing. Stir in olives, capers, and onion rings. Let it sit one hour.

To serve: Cut the chicken and serve with potato salad.