Lemon & Rosemary Roast Chicken
This aromatic roast chicken is infused with zesty lemon and fragrant rosemary, served with crispy potatoes. Perfect for a family dinner!
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Yield
4 servings
Ingredients
- 2 kg floury potatoes (e.g., King Edward or Maris Piper), peeled
- 1 lemon
- 1 tbsp coarse sea salt
- 1 extra large fresh chicken (around 2.7 kg / 6 lb)
- 6 sprigs rosemary, plus extra for garnish
- 4 tbsp olive oil
- 400 ml fresh chicken stock
Instructions
- Preheat the oven to 220°C (fan 200°C or gas mark 7).
- Cut the potatoes into mouthful-sized chunks and place them in a large pan of salted water. Bring to a boil and cook for 5 minutes, then drain.
- In a large roasting tin, heat the olive oil for 5 minutes.
- Add the drained potatoes to the hot oil and roast for 20 minutes.
- While the potatoes are roasting, zest the lemon using a vegetable peeler and slice the zest finely. Mix it with the sea salt.
- Prepare the chicken: lift the skin around the cavity and gently slide your fingers under the skin to separate it from the flesh. Spread the lemon zest and salt mixture evenly under the skin. Add 4 sprigs of rosemary, 1 on each leg and breast, and place 1 sprig inside the cavity along with the peeled lemon.
- After 20 minutes, remove the tin from the oven, shake the potatoes, and place a rack over the tin. Put the chicken upside down on the rack and roast for another 20 minutes.
- Turn the chicken over and toss the potatoes to coat them in the chicken fat. Roast for an additional 20-30 minutes until the chicken juices run clear.
- Remove the chicken and let it rest for 20 minutes, covered with foil. Meanwhile, place the potatoes in an ovenproof dish and return them to the oven to crisp up.
- Pour off the fat from the roasting tin and place it on the hob over medium heat. Add half the chicken stock, scraping the bottom to loosen the browned bits. Simmer until darker and syrupy, then add the remaining stock and reduce again. Season to taste.
- Strain the gravy into a warmed jug.
- Serve the chicken on a platter surrounded by the crispy potatoes and garnish with extra rosemary. Accompany with gravy.
Nutritional Information
Per serving: 1041 kcal, 50g fat, 14g saturates, 86g carbs, 0g sugars, 7g fibre, 67g protein, 4.79g salt.