Lemon Chicken & Roasted Vegetables Recipe at MyDish

Lemon Chicken & Roasted Vegetables

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Method

  • • Pre heat the oven to 150˚.
  • • Take the chopped leek, carrot, celery and potatoes and arrange around the edge of a roasting dish.
  • • Add the chopped garlic and one of the sprigs of rosemary to the centre of the dish.
  • • Heat a large non stick frying pan and soften the shallots then add to the dish.
  • • Put the Lemon and a sprig of rosemary inside the chicken and place the in the centre of the dish.
  • • Pour the stock around the chicken, then drizzle olive oil over the roast and season.
  • • Cover the dish with foil and roast in the oven for one hour.
  • • Remove the foil, increase the temperature to 180˙ and roast for a further 1/2 hour to an hour.
  • • Cover the dish with foil and roast in the oven for one hour.
  • • Carve and serve with the roasted vegetables.

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    Ingredients

    • 1 Small Chicken
    • 1 Whole Leek (Chopped)
    • 1 Carrot (Chunks then Quartered)
    • 2 Cloves Garlic (Roughly Chopped)
    • 2 Sticks Celery (Chopped)
    • 8 Shallots (Peeled and Halved)
    • 2 Sprigs of Rosemary
    • 2 Large Potatoes
    • 400ml Chicken Stock (2 Cubes)
    • 1 Lemon (In Quarters)
    •  Salt and Fresh Ground Black Pepper
    •  Extra Virgin Olive Oil

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