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Roast Chicken with Lemon and Garlic served with Hasselback Potatoes
The next time you get the family together, try serving up this delicious roast chicken and Hasselback potatoes.
- 1 kg potatoes, medium sized
- 2 garlic cloves, crushed
- 1 lemon, zest and juice
- 2 tbsp olive oil
- 1 chicken, extra large roast, approximately 2kg
- 1 garlic bulb
- 1 bunch thyme
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 180C fan/200C/gas 6.
- To make the hasselback potatoes, cut slices along the width of each potato at 4-5mm intervals about two thirds of the way into the flesh. Place into a large bowl.
- Add 2 cloves of crushed garlic, grated lemon zest and juice and olive oil. Season and mix well. Reserve the juiced lemon.
- For the roast chicken, place the chicken into a large roasting tin. Arrange the prepared hasselback potatoes around the chicken, cut sides up.
- In the cavity of the chicken, place the garlic bulb and reserved juiced lemon. Reserve 1 tablespoon of thyme leaves and place the remaining thyme sprigs into the cavity.
- Drizzle a little olive oil over the chicken, scatter with the reserved thyme leaves and season with salt and pepper.
- Roast in the preheated oven for 1 hour 30 minutes, basting the chicken and potatoes at 30 minute intervals.
- To test your chicken is cooked insert a skewer into the thickest part of the bird and check the juices are running clear. Increase the cooking time if necessary, removing the cooked hasselback potatoes and keeping warm.
- Allow to rest for 10 minutes before carving. Serve with seasonal green vegetables.