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Lemon roast chicken
Lemon roast chicken
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Zesty lemon chicken: a beautiful and tasty dish.
Ingredients:
  • 750g potato
  • 3 lemons, scrubbed
  • 6 slices soy and linseed bread, crusts removed, chopped
  • 40.00 ml chopped fresh oregano leaves
  • 3 green onions, sliced
  • 1 tsp cracked black pepper
  • 1.5kg whole chicken
  • 18.20 gm olive oil
  • 8 garlic cloves, unpeeled
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and lightly grease a roasting pan. In a saucepan, combine potatoes and 2 lemons, cover with cold water, and bring to a boil over high heat. Cook for 15 minutes until potatoes are just tender. Drain and set aside.
  • Combine bread, oregano, onion, and half of the pepper in a bowl. Squeeze the boiled lemons to extract the juice. Pour half of the lemon juice into the bread mixture. Mix everything together using your hands until well combined.
  • 1. Begin by thoroughly washing the chicken, making sure to include the cavity. Gently dry it with paper towels and trim off any excess fat. Fill the cavity with the bread mixture, then tie the legs together with string. 2. Mix the leftover lemon juice with oil, season with salt and the rest of the pepper, and massage it onto the chicken.
  • - Arrange the chicken breast-side up in the prepared pan and roast it for 45 minutes. - Transfer the chicken to a plate and halve the potatoes lengthways. - Toss the potatoes and garlic in the pan juices, then place the chicken back in the pan. - Thinly slice the remaining lemon and arrange the slices on top of the chicken. - Roast for another 45 minutes or until the chicken thigh juices run clear when pierced with a skewer and the potatoes are golden brown. - Serve and enjoy!

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