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Lemon chicken with baby potatoes

Recipe from: 9/25/1997 12:00:00 AM
Ingredients 11
Servings 4


  • 500
    baby potatoes, scraped clean
  • 2
    whole doves garlic
  • 4
    sprigs fresh thyme
  • 2
    sprigs fresh rosemary
  • 1
    whole chicken
  • 3
  • 3
    freshly ground black pepper
  • 4
    cloves garlic
  • 1
    bay leaf
  • 2
    small lemons
  • 10
    olive oil


about 1 hour
Prepare the electric steamer as indicated in the instruction booklet and fill with sufficient cold water. Place the potatoes in the steamer bowl along with 2 cloves garlic, 2 sprigs thyme and 1 sprig rosemary. Season the inside of the chicken well with salt and pepper and place the 2 whole cloves garlic, bay leaf and 1 lemon, halved, inside the cavity. Carefully loosen the skin on the breast with your fingers, taking care not to break it. Season inside the pocket with salt, pepper and remaining cloves of garlic, crushed. Carefully insert the remaining sprigs of thyme, rosemary and remaining lemon, sliced under the skin. Secure the drumsticks with string. Place the chicken, breast down, in the steamer bowl, with the potatoes, using the second bowl if necessary. Cover with the lid and steam for 25 minutes. Remove the potatoes when done and place in an oven pan, season with salt and pepper and drizzle with the 10 ml olive oil. Mix and set aside. Carefully turn the chicken and steam for another 30 to 35 minutes or until done. Remove the chicken from the steamer and transfer to the oven pan with the potatoes. Switch on the oven grill and grill until golden brown. If desired, remove the skin of the chicken before serving. Serve with potatoes and steamed baby carrots with dill (see recipe).

Read more on: steam  |  poultry


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