This roast lemon and rosemary chicken is one of my go to summer Sunday lunch meals. The fresh lemon and delicious marinade make this a nice light alternative to a heavy beef roast. It’s also an easy crowd pleaser and makes great leftovers. Serve it with some delicious, seasonal vegetables such as my roasted asparagus.
Well the weather this week has finally turned in our favour. Last week we were hearing reports of it being the hottest day of the year but sadly Scotland was missing out there. However this week we have had a couple of days of glorious sunshine and it’s been hot!
I’m back studying for my next exam, although it really doesn’t feel like that long ago that I stopped! Which may seem rubbish but it does mean working from home one day a week which means I can enjoy the nice weather. And not that I’m complaining about the nice weather but it almost felt too warm out on my run on Tuesday morning!
This week therefore seemed like the perfect week to breakout some of my summery recipes. Today it’s this delicious roast lemon and rosemary chicken. It requires minimal effort, you could even chuck in your veg towards the end to keep everything in one dish. While it does require you turning on the oven it certainly doesn’t take as long as a roast beef and is nice and light in flavour.
- 1kg chicken pieces, I like thighs, with the skin on and bone in, or use a whole chicken and adjust the cooking time as necessary
- 2 cloves of garlic
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 2 tablespoon cider vinegar
- 2 lemons
- 500 grams small potatoes
- Make the marinade by adding finely crushed garlic, olive oil, rosemary, vinegar, zest and juice of one lemon, salt and pepper to a bowl. Whisk well. Prepare the chicken by removing any excess bits of chicken skin. Place in a zip lock bag and add in all the marinade. Seal the bag and massage the chicken around in the marinade to ensure it is all coated. Place in the fridge for at least 4 hours or overnight if possible.
- When you are read to cook, preheat the oven to 180 degrees Celsius (fan oven) and empty the chicken into a large dish. Add the potatoes (chops any large ones first so they are all roughly the same size) and give everything a stir before spreading into an even layer. Make sure the chicken is skin side up.
- Top with slices of the other lemon and place in the oven for about 40 minutes or until the chicken is throughly cooked and golden brown on top. Halfway through, give the potatoes a little stir. If you are using a whole chicken, add the potatoes when the chicken has about 40 minutes to go so they do not get burnt.
- Serve with a sprinkling of fresh parsley.