Recipe: Roasted Lemon Chicken and Potatoes

Credit: Courtesy Arsenal Pulp Press

Serve this succulent roast chicken with potatoes and green beans

Nothing like a bit of comfort food as the days get shorter and chillier. This succulent chicken dish fits the bill perfectly, with savoury garlic and rosemary, and fresh-squeezed lemon for just right zip. You’re warmer already!

Ingredients

• 1 chicken, cut in quarters
• 1 tsp (5 ml) sea salt
• 1 tsp (5 ml) pepper
• 1 tsp (5 ml) thyme, dried or fresh
• 1 tsp (5 ml) rosemary, dried or fresh
• ½ tsp (2 ml) cayenne pepper
• 2 garlic cloves, minced
• 2 whole lemons, quartered
• ¼ cup (50 ml) olive oil
• 4 medium potatoes, quartered
• 2 carrots, sliced on an angle

Instructions

1. Preheat oven to 375°F (190°C).
2. Rub chicken pieces with salt and pepper and cover with thyme, rosemary, cayenne pepper and garlic.
3. Squeeze one lemon (reserve rind) and combine juice with olive oil in a large, non-reactive baking pan.
4. Place chicken in the pan to marinate.
5. Cover pan and put in the refrigerator overnight.
6. Add 1-2 cups of water, potatoes, carrots, juice from the second lemon and all squeezed-out lemon rinds to the pan.
7. Bake for 1-1.5 hours, or until potatoes are tender and meat golden brown.
8. Remove lemon rinds before serving.

Serves 4

Recipe and photo republished with permission from: From the Olive Grove: Mediterranean Cooking with Olive Oil by Helen and Anastasia Koutilanos (forthcoming from Arsenal Pulp Press, fall 2010).