I recently tried a number of recipes from Jamie Oliver's cookbook Jamie's Dinners. Sadly, a number of them were really disappointing, but this recipe is a keeper for sure. The potatoes, in particular, are comfort food of the highest order - lemony, garlicky, bacony - mmmm! Enjoy!
Roast Chicken with Lemon and Rosemary Roast Potatoes
4 1/2 lb free range organic chicken
sea salt and freshly ground black pepper
4 1/2 lb potatoes, peeled and cut into golf ball sized chunks
1 large unwaxed lemon
1 whole clove garlic, broken into cloves
handful fresh thyme
olive oil
handful rosemary sprigs, leaves picked
6-8 slices side bacon
Several hours before you need to start cooking, and up to a day ahead, rub chicken inside and out with salt and pepper, cover and keep in the refrigerator.
Preheat oven to 375 and remove chicken from the refrigerator.
Bring a large pot of salted water to the boil and add potatoes, lemon and garlic cloves. Cook for 12 minutes. Drain, cover and let steam for 1 minute longer. Remove lemon and garlic cloves, and toss the potatoes around in the pan with the lid on to rough up the edges a bit.
While still hot, stab the lemon about 10 times with a knife.
Pat chicken with paper towels, and rub with olive oil. Put the lemon, garlic cloves and thyme into the cavity, and put the chicken in a roasting pan (make sure it is large enough to hold the chicken and the potatoes later). Cook the chicken for about 45 minutes.
Remove the chicken to a plate. Toss the potatoes in the roasting pan with the pan juices and the rosemary leaves. Make a gap in the centre and return the chicken to the pan. Lay the bacon over the chicken and cook for another 45 minutes, until the chicken is done.
Before serving, remove bacon from chicken, crumble and toss with potatoes.
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