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Roast Lemon Chicken with Baked Vegetables Recipe
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Ingredients :
Serves 4 |
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1.5 kg
4
tablespoons
1/2
9
cloves
4
tablespoons
1
kg
4
8
250 ml
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Whole chicken
Lemon juice
Lemon
Garlic, whole and unpeeled
Olive oil
Roasting potatoes, cut into 5 cm pieces
Red onions, cut into quarters
Small zucchini (courgettes), trimmed
and cut in half lengthways
Chicken stock
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Method :
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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.
Season.
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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.
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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.
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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.
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transfer the chicken, potatoes, garlic and
onion to a serving plate, cover with foil and keep warm for 10 minutes.
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Check the zucchini halves are tender and
nicely colored - they may need to stay in the oven.
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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.
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To serve, remove the lemon and garlic from
the cavity and discard. Serve the chicken with the onion, garlic,
zucchini, potatoes and gravy.
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