Vietnamese Recipes & Cuisines (Poultry)
Roast Lemon Chicken with Baked Vegetables Recipe
Garlic, whole and unpeeled
Roasting potatoes, cut into 5 cm pieces
Red onions, cut into quarters
Small zucchini (courgettes), trimmed
and cut in half lengthways
Preheat the oven to 220oC (425oF/Gas
7). Put the chicken in a large roasting tin. Pour 1 tablespoon of the
lemon juice over the chicken, then place the lemon half and 1 garlic
clove inside the cavity. Brush the outside with 1 tablespoon of the oil.
Arrange the potato and remaining garlic
cloves around the chicken. Brush the potatoes with 2 tablespoons of the
oil and roast for 20 minutes. Reduce the heat to 190oC (375oF/Gas
5). Place the onion around the chicken, turning the potatoes at the same
time. Return to the oven for a further 30 minutes.
Place the zucchini cut side down on a
baking tray and brush with the remaining oil, then place in the oven.
baste the chicken with its pan juices and pour the remaining lemon juice
over the top.
Turn the onion and potatoes and roast for
20 minutes, or until the chicken is golden and the juices run clear when
pierced between the breast and thigh.
transfer the chicken, potatoes, garlic and
onion to a serving plate, cover with foil and keep warm for 10 minutes.
Check the zucchini halves are tender and
nicely colored - they may need to stay in the oven.
Meanwhile, to make the gravy, place the
roasting tin over high heat and add the chicken stock. Stir with a
wooden spoon to scrape up any sediment and boil for 7-8 minutes, or
until it reduces and thickens.
To serve, remove the lemon and garlic from
the cavity and discard. Serve the chicken with the onion, garlic,
zucchini, potatoes and gravy.
More Poultry Recipes