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Nutrition: per serving

  • kcal1094
  • fat73g
  • saturates18g
  • carbs48g
  • sugars1g
  • fibre4g
  • protein63g
  • salt0g
    low
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Method

  • step 1

    For the marinade, whisk the first five ingredients together, season with black pepper and a large pinch or two of sugar. Finely grate the zest of half a lemon and set aside, then squeeze the lemon juice from that half into the marinade.

  • step 2

    Put the chicken in a nonmetallic dish and spoon the marinade over. Halve the other lemon and add the three halves to the chicken, and marinate until ready to cook. (This can be done up to two hours ahead or overnight if that suits you better.)

  • step 3

    Just over an hour before you want to eat, preheat the oven to 200C/gas 6/fan 180C. Cut a thin slice off the top of the garlic (this makes it easier to squeeze it out later) and halve the potatoes or cut them into largish chunks, depending on their size. Drain most of the marinade into a roasting tin and add the potatoes and garlic, tossing to make sure that they are coated in the oil. Roast, uncovered, for about 20 minutes.

  • step 4

    Add the chicken, rosemary and lemon to the tin, scraping in any bits of marinade. Toss to mix, arrange the chicken skin-side up and season well with salt, then roast for another 40-45 minutes or until the potatoes are fully cooked, and the chicken is golden and crisp and the garlic is squashy. Mix the reserved lemon zest and parsley, scatter over the chicken and serve immediately with seasonal green vegetables or salad. The best way to eat the garlic is to squash it out of its skin with a knife and spread it onto the roasted potatoes and chicken.

RECIPE TIPS
GOOD FOOD KNOW HOW

If you can only find ordinary garlic, bear in mind that the flavour is stronger and less sweet and fresh, so you may want to cut down the quantities of garlic a little.

Recipe from Good Food magazine, May 2002

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.3 out of 5.9 ratings

Michael k

question

Do you add the rosemary as part of the marinade? The cooking instructions say to mix the first five ingredients to make the marinade, but later the instructions say to add the rosemary only when cooking. Appreciate your help..

goodfoodteam avatar
goodfoodteam

Hi Michael k, thanks for your question. The rosemary is added to the marinade at the beginning of the recipe but just make sure that when you tip most of the marinade into the roasting tin (to coat the potatoes in before cooking) you hold the rosemary back. The reserved rosemary from the marinade is…

gemmypoo

A star rating of 5 out of 5.

I Loved it!

It was very easy to prepare and I served it with buttery spring greens and leeks.

I also par boiled the potatoes and used normal garlic.

I Will be making this again. Thanks!

irenelodge

A star rating of 5 out of 5.

Excellent recipe so easy to prepare

chrissuzi

A star rating of 5 out of 5.

Just come across this recipe on the website. Have been making for years since it first appeared in GF magazine - absolutely love it as does everyone who tries it - the potatoes are to die for!

vgroom

A star rating of 4 out of 5.

Delicious!

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