Lemon Roast Chicken
Main Dishes | Author's cuisine
⏳ Time
1 hour 45 minutes + 6 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Lemon Roast Chicken
Ingredients
- Poultry - 1 piece
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Salad Potatoes - 4 lbs
- Lemon - 1 piece
- Garlic - 1 head
- Thyme - 4 sprigs
- Olive Oil - to taste
- Fresh Rose Hips - 3 sprigs
- Semi-Smoked Sausage - 28.2 oz
Step by Step guide
Step 1
Rub the chicken with a generous amount of salt and black pepper, wrap it in plastic wrap, and place it in the refrigerator. It's best to do this in the morning so the chicken is juicy and flavorful.
Step 2
Cut the potatoes into quarters. Separate the garlic into cloves.
Step 3
Place the potatoes, lemon, and garlic in a pot with plenty of boiling salted water and cook for 12 minutes.
Step 4
Then drain the water and let the potatoes dry for 1 minute over heat, shaking the pot constantly to ensure they become crispy. Remove the lemon and garlic. Cover the pot to keep the potatoes warm.
Step 5
Preheat the oven to 190°C (375°F).
Step 6
While the lemon is hot, pierce it about 10 times. Take the chicken out of the refrigerator, pat it dry with a paper towel, and rub it with olive oil.
Step 7
Stuff the chicken with the lemon, garlic, and thyme, then place the chicken in a deep roasting pan and cook in the preheated oven for 45 minutes.
Step 8
Transfer the chicken to a plate. Place the potatoes with rosemary leaves in the roasting pan and toss them.
Step 9
Make a hollow in the center and place the chicken there. If using bacon, lay it over the breast, return the chicken to the oven, and cook for another 45 minutes or until the chicken is cooked through and the potatoes are golden.
Step 10
When the chicken is done, remove the bacon and crumble it over the potatoes, then remove the lemon and garlic.
Step 11
Peel the garlic, mash it into a puree, and rub it over the chicken, removing the rosemary leaves.
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