Lemony Roast Chicken
This is a great one-pot roast that has super fresh flavours …warning its additive! What I love is it only takes a few minutes to prepare and pop in the oven. The chicken juices run into the potatoes giving the most delicious spuds ever. Great with your favourite green salad or steamed greens.
Pre-heat oven to 170C.
Place potatoes, fennel and olives, including juice, into a “snug “roasting dish just big enough for the chicken. Add half the thyme, half lemon zest, the preserved lemon and half the olive oil. Season with salt and pepper. Fold together to coat with the olive oil.
Place chicken on top of the potatoes. Place smashed garlic cloves in the chicken cavity.
Squeeze the lemon juice over the chicken and then place the rest of the lemon, and the remaining thyme into the cavity of the chicken. Season with salt and pepper and drizzle the remaining extra olive oil over the chicken.
Place in oven and roast for 70-90 minutes, or until chicken juices run clear and potatoes are nice and soft.
Remove chicken roast from oven, transfer to a serving platter, and place the vegetables around it. Poor any remaining juices from the roasting dish over the chicken.
Serve with a side salad or green beans.
1 whole Bostock free-range organic chicken
500g of baby gourmet potatoes, mix of red and white
150g green olives include juice (warn your guests the stones are in!)
1 -2 fennel bulbs half-length wise, then slice into eighths lengthwise
Half preserved lemon, flesh discarded, and rind thinly sliced
1 lemon, strip zested
3 cloves garlic, skin on smashed
1 bunch fresh thyme
6 tbsp olive oil,
Salt and pepper