Lemon and garlic chicken
2 hr 15 min
1 hr 30 min
This zesty baked chicken makes a delicious flavour twist to this traditional favourite. If you're a garlic lover, add a little extra for a flavour hit.
Red skin potato
1000 g, (1.2kg, peeled), halved
1 medium, scrubbed
70 g, (1 bulb)
3 x 3 second spray(s)
2 tbs, finely chopped
Whole raw skinless chicken
810 bag(s), (1.8kg)
12 bag(s), (6 sprigs)
- Cook potatoes, lemon and garlic in a large saucepan of boiling, salted water for 10-12 mins or until just tender. Drain, remove and reserve lemon and garlic. Place potatoes in a baking dish. Lightly spray with oil. Add rosemary and toss to coat (outside of potatoes will become rough).
- Meanwhile, preheat oven to 220°C or 200°C fan-forced. Place a wire rack in a baking dish. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold water. Pat-dry with paper towels. Season cavity with salt and pepper.
- Using a skewer, pierce the lemon about 12 times. Place lemon, garlic and thyme into chicken cavity. Tie legs together with kitchen string. Lightly spray chicken with oil. Place, breast-side up, onto rack in baking dish. Bake for 1 hr 15 mins, adding potatoes to oven for last 50 mins of cooking time, until juices run clear when chicken thigh is pierced with a skewer and potatoes are golden. Stand, covered, for 10 mins. Remove skin and trim away visible fat. Serve.
If you prefer, garlic cloves can be baked and served with potatoes.