Lemon roast chicken
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
2kg (4½lb) Maris Piper potatoes, cut into large chunks
4 tbsp olive oil
2 lemons, cut into thick chunks
3 large sprigs rosemary
1 bulb garlic, broken into cloves
1 large free-range chicken
1 Preheat the oven to 180°C/R5. Place the potatoes in a pan of water, bring to the boil and then simmer for 10 minutes until just beginning to get tender. Tip into a colander and shake to fluff up a little bit. Place in a roomy roasting tin, drizzle with 3 tbsp of the oil, the garlic cloves and half the lemons and season well.
2 Place the remaining lemon in the cavity of the chicken along with a sprig of rosemary. Place directly on the oven shelf and set the potatoes underneath to catch the juices. Roast for 30 minutes before adding the remaining rosemary to the potatoes. Roast for a further 40 minutes or until cooked through and crisp.
3 Remove from the oven and allow to rest for 10 minutes. Meanwhile turn the oven up to 200°C/R6 for 10 minutes to crisp up the potatoes. Delicious served with lots of steamed beans and sprouting broccoli.
Make even more of your roast and use the chicken carcass to make a fantastic, flavour-packed stock. Simply, pop into a large saucepan, add carrot, onion and a bay leaf and cover with water. Bring to the boil and then simmer for 1-4 hours depending on how much time you have!