Lemon Chicken & Roasted Vegetables
Over a year ago
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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
Accompaniment
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Method
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1
• 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.
there needs to be some clarification on length of cooking?????