LEMON AND ROSEMARY CHICKEN WITH POTATOES

I love the simplicity of this dish and I always get rave reviews from family and friends when I cook it. It is quite lemony because the vegetables are flavoured by the chicken juices which drip on them. I half the recipe at times with no problems.

• 2 x whole chickens cut into pieces
• 30g fresh chopped rosemary
• 1kg baby potatoes cut in half with skin on
• 6-8 large carrots cut into chunks or 200g baby carrots
• Juice of 2-3 lemons
• Coarse salt and Black pepper
• Optional – I like to add sweet potato and butternut to this, in fact any root vegetable works well

Preheat oven to 200oC (400oF). Place potatoes and carrots in a large roasting pan. Season well with salt, pepper and some of the rosemary. Spray a rack to fit over the roasting pan. Place chicken pieces on the rack above the vegetables and season well. Squeeze lemon juice over the chicken and sprinkle with additional rosemary. Roast on bottom rack of oven for 25 minutes. Turn pieces over. Shake vegetables in bottom of roasting pan. Season chicken and vegetable again. Bake for a further 25 minutes or until chicken is golden. Turn on the grill for the last 5 – 10 minutes and grill chicken pieces to brown.

Enjoy!!!

That sounds divine!!

Kim it is!! Try it!