Name: Roast chicken with bacon and potatoes
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: 1 medium chicken (about 1.5-2 kg); 1 lemon; 1 garlic bulb; 1 knob of butter or dairy free margarine; Salt and pepper; 2 sprigs of rosemary leaves; 1 kg of potatoes (waxy); 150g lardons; 200ml white wine

Roast chicken with bacon and potatoes

3 May 2015

by Dinna

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Background

This is the perfect recipe for a lazy Sunday lunch! It takes only 10 minutes to prepare, then the chicken just cooks itself in the oven - together with the potatoes and the gravy! So you only have to steam some veggies or throw together a quick salad. And this chicken is succulent and super yummy!

Ingredients

1 medium chicken (about 1.5-2 kg)
1 lemon
1 garlic bulb
1 knob of butter or dairy free margarine
Salt and pepper
2 sprigs of rosemary leaves
1 kg of potatoes (waxy)
150g lardons
200ml white wine

Instructions

Cut the potatoes into 1cm slices and put them into a saucepan of cold water. Bring to the boil and simmer for 4 or 5 minutes, until parboiled (half cooked). Drain and leave to cool.
Peel the garlic and put the cloves in a mini food processor. Add the rosemary leaves, the butter, then grate the lemon zest into it. Season to taste. Blend until you get a coarse paste.
Using your fingers, ease the paste under the skin all over the chicken - be careful not to tear the skin.
Cut the lemon in half and put into the cavity.
Layer the potato slices and lardons in a large roasting tin. Place the chicken directly on top (or on a wire rack placed in the tin above the potatoes). Pour over the wine, season with salt and pepper.
Cook for about an hour and a half until the chicken is cooked through and the potatoes are soft.
Rest the chicken (covered) for 10 minutes.
Serve with the bacony potatoes and steamed vegetables or green salad.