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Chicken, Roasted Lemon (M, KLP, TNT)
Source: Vogue Food Magazine
Serves: 6

1/4 to 1/2 cup extra virgin olive oil
600g (1-1/2 lb.) potatoes, peeled and cut into 2 cm (1") chunks
16 shallots, peeled
1.8kg (4 lbs.) chicken, cut into 8 pieces
6 cloves garlic, finely chopped
1/4 cup rosemary leaves (I use only 2 tsp.)
1 tbsp. thyme leaves (I use only 1 tsp.)
2 lemons
Sea salt
Green salad to serve

Drizzle 1/4 cup olive oil over base of a large roasting pan.

Top with potatoes and shallots and roast, turning once, at 200°C (400°F) for 25 minutes.

Tuck chicken pieces among potatoes and shallots, then scatter with garlic and herbs. Cut lemons in half and squeeze juice over chicken, then cut the lemon skins in half again and tuck around chicken.

Drizzle with 1/4 cup olive oil (I use much less) and sprinkle with sea salt and cracked black pepper to taste.

Roast at 200°C for 45 minutes or until chicken is tender and golden.

Place chicken, potatoes and shallots on serving plate, spoon pan juices over and serve with a green salad.

Poster's Notes:
This recipe is so tactile and Moorish. I enjoy the process of preparing it immensely. It is an excellent Shabbat dish, and seems to appeal to adults and children. Leftovers make tasty sandwiches!

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A