Lemon & Garlic Chicken Roast
The smell that fills your home as this chicken roasts is mouthwatering.
Does the world really need another roast chicken recipe? Another one with the classic pairing of lemon and garlic? These were the questions we asked ourselves when we considered sharing this recipe. But, we believe this version brings something special, and once you’ve tried it we think you’ll wholeheartedly agree.
We don’t often gush over a recipe — we love all our recipes equally — but from the moment you begin crushing the garlic in your mortar and pestle, your senses are overwhelmed with the deliciousness that is to come. Then as it roasts, the house fills with the sweet, caramelised aroma of the garlic too, tempting you to the dinner table long before it’s ready.
We add the juice of a whole lemon to the marinade to keep the chicken tender, and cook the potatoes and peas with the chicken on the tray to soak up the flavourful drippings. There are still plenty of juices left in the pan though — enough for dipping some bread in at the end! It's the savoury (instead of sweet) treat you get to enjoy after dinner.
LEMON & GARLIC CHICKEN ROAST
Place 4 cloves of garlic with a generous pinch of salt flakes into your mortar and pestle. Crush garlic until a coarse paste forms. Vigorously stir in the juice of a whole large lemon followed by 60ml EVOO until combined.
Butterfly a 1.6kg whole chicken* or have your butcher do it for you. Arrange chicken, breast-side up, with 700g of halved chat potatoes onto a large oven tray with a small lip around the edge or a roasting pan. Pour the garlic marinade over the chicken and potatoes, rubbing it in until everything is well coated. Season generously with salt flakes and lots of cracked black pepper. Add a splash of water to the tray.
Roast at 200°C for 45 minutes, tossing potatoes halfway, or until chicken is light golden brown. Gently move potatoes to the side of the tray and add 300g frozen peas. Drizzle peas with a little EVOO and a sprinkle of salt flakes. Roast for a further 15 minutes or until chicken and peas are cooked through. If you have a meat thermometer the internal temperature should read 75°C or above for a perfectly cooked chicken.
Scoop and spoon the peas and potatoes around the tray so they are covered in all the juices. Garnish with your favourite tender herbs and some lemon cheeks to serve. Mop up any leftover juices with some bread.
Enjoy.
*Cook with the best quality chicken you can find for this recipe. We like to use an organic pastured chicken from a local farm. The flavour is richer so stands up well to the punchy marinade.
Yesssssss we need your version of it.