Lemon roast chicken
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How to make Lemon roast chicken
Yield = 4Prep time: 0:15
Cook time: 1:55
Total time: 2:10
Ingredients
- 10 (750g) kipfler potatoes, scrubbed
- 3 lemons, scrubbed
- 6 slices soy and linseed bread, crusts removed, chopped
- 2 tablespoons chopped fresh oregano leaves
- 3 green onions, sliced
- 1 teaspoon cracked black pepper
- 1.5kg whole chicken
- 1 tablespoon olive oil
- 8 garlic cloves, unpeeled
Method
- Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Place potatoes and 2 lemons in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until potatoes are just tender. Drain. Set aside.
- Step 2 Place bread, oregano, onion and half the pepper in a bowl. Juice boiled lemons. Add half the lemon juice to bread mixture. Using clean hands, mix to combine.
- Step 3 Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Spoon bread mixture into cavity. Tie legs together with string. Combine remaining lemon juice with oil. Season with salt and remaining pepper. Rub into chicken.
- Step 4 Place chicken, breast-side up, in prepared pan. Roast for 45 minutes. Transfer to a plate. Halve potatoes lengthways. Toss potato and garlic in pan juices. Return chicken to pan. Thinly slice remaining lemon. Arrange slices on chicken. Roast for 45 minutes or until juices run clear when chicken thigh is pierced with a skewer and potatoes are golden brown. Serve.
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