Rosemary Lemon Chicken with Roast Potatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 95 ozs whole chicken (giblets removed)
- 3 lemons (divided)
- 2 Tbsps good-quality olive oil (divided)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 onion (peeled and sliced)
- 1 bay leaf
- 4 sprigs fresh rosemary (plus extra for garnish)
- 2 cups Chicken broth
- 1 Tbsp honey
- 1 ½ Tbsps sherry
- 32 ozs small potatoes (scrubbed and halved)
Preparation steps
1.
Preheat the oven 375º F / 190º C.
2.
Rinse the chicken inside and out under cold running water. Pat completely dry with paper towels.
3.
Remove the zest from one lemon. In a small bowl, mix half the zest with one tablespoon oil and season with salt and pepper. Rub the mixture all over the chicken. Place the zested lemon in the chicken cavity.
4.
Slice the remaining lemons into wedges. Place the lemons and onions in a roasting pan.
5.
Place the chicken, breast side down in the pan and roast for 60 minutes. Occasionally pour some of the chicken broth over the top. Add the bay leaf and rosemary and baste occasionally with the pan juices.
6.
Remove the roasting pan from the oven and carefully arrange the chicken breast side up. Mix together the honey, sherry, the remaining olive oil and lemon zest. Baste the chicken with the marinade and sprinkle with salt and pepper. Arrange the potatoes around the chicken. Return the chicken to the oven and continue cooking for another 60 to 85 minutes, or until chicken is golden brown and cooked through.
7.
Arrange the roast chicken and roasted potatoes on a platter. Garnish with fresh rosemary and serve.
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