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Photo of Lemon and garlic chicken by WW

Lemon and garlic chicken

4
Points®
Total Time
2 hr 15 min
Prep
45 min
Cook
1 hr 30 min
Serves
8
Difficulty
Moderate
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.

Ingredients

Red skin potato

1000 g, (1.2kg, peeled), halved

Lemon(s)

1 medium, scrubbed

Garlic

70 g, (1 bulb)

Oil spray

3 x 3 second spray(s)

Fresh rosemary

2 tbs, finely chopped

Whole raw skinless chicken

810 bag(s), (1.8kg)

Fresh thyme

12 bag(s), (6 sprigs)

Instructions

  1. 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).
  2. 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.
  3. 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.

Notes

If you prefer, garlic cloves can be baked and served with potatoes.

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