Italian lemon chicken with rosemary potatoes

Name: Italian lemon chicken with rosemary potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 7-10 Tbsp salt, pepper; 2 large organic lemons; 2 Branches of rosemary; 2 TABLESPOONS lemon oil or olive oil; 2 TEASPOONS Chicken broth (instant); 750 g Potatoes; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
7-10 Tbsp salt, pepper
2 large organic lemons
2 Branches of rosemary
2 TABLESPOONS lemon oil or olive oil
2 TEASPOONS Chicken broth (instant)
750 g Potatoes
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Wash chicken inside and out and pat dry. Season chicken inside and out with salt and pepper. Wash lemons hot and cut 1 lemon into slices. Wash the rosemary and pat dry.
2
Fill the chicken with 1 sprig of rosemary and 4-5 lemon slices. Close the opening with wooden skewers, tie the legs and wings together. Put the chicken with the breast side on the fat pan and brush with oil.
3
Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 1⁄2 hours. In between, dissolve the stock in 1⁄4 l hot water. After approx. 30 minutes pour on the stock and turn the chicken.
4
Wash potatoes thoroughly and cut in half or quarter them lengthwise. Pluck the needles from 1 rosemary branch and chop roughly. Spread the potatoes and rosemary around the chicken about 45 minutes before the end of the cooking time and cook until done.
5
Turn the potatoes from time to time.
6
Peel 1 lemon in fine strips. Squeeze the lemon. Approx. 10 minutes before the end of the roasting time, sprinkle the chicken with lemon juice, sprinkle the lemon peel on top and cover with the remaining lemon slices.
7
Season potatoes with coarse salt and pepper. Arrange everything. Serve with a mixed salad.