Roast lemon chicken dinner

Ideas
4 servings Prep: 30 mins, Cooking: 1 hr 45 mins
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Poultry

By Food24 November 03 2009
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Ingredients (17)

Crumbly potatoes
750.00 g potatoes
60.00 g breadcrumbs
10.00 ml paprika
75.00 ml fresh chillies — 573
STUFFING
1.00 onion
1.00 lemon — peel
30.00 g butter
125.00 g breadcrumbs — white
60.00 ml fresh parsley — chopped
60.00 g ham — cooked
1.00 eggs — small
Lemon chicken
2.00 kg chicken — whole
1.00 lemon — peeled, cut in half
1.00 garlic — cloves
0.00 fresh thyme
45.00 g butter
0.00 sea salt and freshly ground black pepper
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Method:

CRUMBLY POTATOES:
Cut potatoes into 2,5 cm chunks and cook in salted water for 3 to 4 minutes until just starting to soften. Drain and then shake in the pan to roughen the edges.

Mix in the breadcrumbs, paprika and 45 ml oil, so that the potato chunks are well coated.

Heat the remaining oil in a shallow roasting pan, then add the potatoes. Place in a preheated oven at 200 ºC and roast for 20 minutes.

STUFFING:
Mix all the ingredients together and set aside in a buttered ovenproof dish. Increase oven temperature to 220 ºC.

LEMON CHICKEN:
Rub the chicken all over with the lemon. Place both lemon halves in the body cavity of the chicken along with the garlic and a few sprigs of fresh thyme.

Brush chicken with melted butter and season with salt and pepper. Place on a rack in a roasting pan. Pour 500 ml water into the roasting pan.

Transfer the potatoes to a lower rack in the oven and place chicken above the potatoes. Roast for 15 minutes, then reduce temperature to 190 ºC.

Place the stuffing alongside the potatoes and roast everything for 1 hour. Test the chicken by pushing a skewer into the thigh. If it is ready, the juices will run clear. If not, cook for another 10 minutes, and test again.



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