Roasted lemon chicken

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

1.00 kg chicken
1.00 lemon
2.00 garlic — cloves, crushed
5.00 ml salt
2.00 ml freshly ground black pepper
15.00 ml fresh oregano — chopped
60.00 ml fresh chillies — 573
200.00 g onion — sliced
200.00 g carrots — sliced
200.00 g celery stalks — sliced
500.00 g potatoes — sliced
85.00 ml lemon juice — fresh
85.00 ml stock — chicken
30.00 ml fresh chillies — 573
100.00 ml stock — chicken
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Method:

Rinse and dry chicken, trim off excess fat.
Pierce lemon all over with a skewer or kitchen fork and place in cavity of chicken. Close opening with a small metal skewer or toothpick.
Mix garlic, salt, pepper and origanum to a paste with olive oil and rub over chicken and under breast skin. Place vegetables in a roasting pan and place chicken, breast side up, on top of vegetables.
Roast, uncovered, at 240-260 ºC for 20 minutes.
Turn chicken over and roast for another 20 minutes, basting with pan juices every 10 minutes.
Reduce heat to 200-220 ºC, turn chicken right way up and roast for a final 20 minutes, basting twice more. Use extra stock if necessary to prevent drying out.
To serve, remove pan from oven, lift chicken onto a board and leave to rest for 10 minutes.
Remove lemon. Quarter chicken and lemon.
Meanwhile, lift vegetables onto a serving platter with a slotted spoon. Arrange chicken pieces on top of vegetables, surround with lemon quarters and garnish with olives if liked.
Heat juices in the pan, scraping off all crusty bits, and serve in a heated jug.
TOTAL KILOJOULE COUNT: 10 150 kJ (2 425 Cal). A portion: 2 540 kJ (605 Cal).



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