Lemon and Rosemary Roast Chicken and Thyme Roasted Potatoes

Ingredients (For the Roast Chicken)

    • Whole chicken
    • 1/4 cup flour
    • Spray bottle with olive oil
    • ½ tsp paprika
    • 1 tsp ground pepper and 1 tsp salt
    • 1 handful rosemary sprigs
    • 1 handful thyme sprigs
    • ½ tsp nutmeg
    • 1 garlic clove, crushed
    • 2 Tbsp butter
    • 1 large lemon

For the Roast potatoes:

6 medium potatoes cut in half

2 Tbsp flour

Salt and pepper

Spray bottle with olive oil

Sprig thyme and rosemary

Instructions

 

1. Preheat the oven to 180 degrees.

2. Mix together flour, paprika, salt, pepper, nutmeg, rosemary and thyme

3.  In a small bowl mix room temperature butter, crushed garlic and a little lemon zest

4. Carefully lift and separate skin from the top above the breast and push in the butter/garlic mixture

5. Use olive oil spray bottle to lightly cover the outside of the whole chicken

6. Dust generously with the flour/herb mixture and spray again lightly with the olive oil

7. Stab the lemon a few times with a sharp knife and push it into the cavity along with a sprig or two of rosemary

8. Place on a raised baking tray and place in the oven.  Roast for 45 minutes then baste with drippings. Add the potatoes and then roast for another 45 minutes. (1 ½ hours total roasting time)

Keep an eye on the chicken and baste if it seems like it is getting dry.  Turn the potatoes 2 or three times during their 45 minutes in the oven.

 

For the potatoes:

1.  Mix flour, diced rosemary, thyme, salt and pepper

2.  Scrape the outsides of the potato halves with a forks’ prongs to get a rough texture

3. Spray potatoes with olive oil and add to a bowl with the flour mixture

4. Coat with the flour and herb mixture

5. Spray with a light coating of olive oil

6. Place aside until ready to add to the baking tray underneath chicken (after chicken has been in the oven for 45 minutes.)

 

Remove chicken and potatoes from oven after 1 hr 30 minutes.  The skin on both the chicken and potatoes should be crisp. Drain potatoes on towling paper. Carve chicken and add a squeeze of the lemon juice from the lemon inside the carcass.

Serve.

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