Roast chicken with bacon and potatoes
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
Method
- 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.