Roasted Chicken Nibbles And Potatoes With Lemon Flavours Recipes

ROASTED CHICKEN NIBBLES AND POTATOES WITH LEMON FLAVOURS

Steps:

• Preheat oven to 200oC/400oF/Mark 6.
• In a large bowl combine black pepper, crush garlic, rosemary leaves, olive oil, chicken liquid stock, juice of one lemon, chicken and potatoes. Mix well.
• Pour into a large roasting pan and place lemon wedges over chicken and potatoes then sprinkle rosemary.
• Roast uncovered for 45 minutes or until chicken is golden brown.

LEMON ROAST CHICKEN AND POTATOES

Steps:

• Pre-heat the oven to 180*C/350*F.
• Halve the potatoes lengthwise and then cut them into three or four wedges, so that they look like chips. I used Charlotte fingerling potatoes and they were perfect, cut into quarters.
• Throw these into a shallow roaster along with the onion wedges and the chicken.
• Mix together the mustard, lemon juice, oregano (or thyme) and olive oil to make a marinade.
• Pour over the chicken, potatoes and onions. Add the bay leaves and garlic.
• Season with salt and pepper (remembering the inside of the chicken as well as the outside)
• Rub the marinade in all over the surface of the chicken and shuffling the potatoes and onions around so that they are well coated.
• Put the reserved lemon halves inside the chicken.
• Gently pour a cup of warm water into the pan, being careful not to wash any of the marinade off of the chicken or potatoes.
• Roast for one hour. At this point the chicken should be starting to brown.
• Pour the wine over the top and turn the potatoes and onions.
• Roast for another hour, turning the chicken when it is well browned on top. Check that the potatoes are still in a little liquid, you don't want them to go dry. If they seem a bit dry add a little more hot water.
• When it is done the chicken will be golden brown and juicy and cooked through and the potatoes will be meltingly tender, with a few crisp edges. There should be a little sauce left in the roaster to serve spooned over the chicken and potatoes, but if there isn't just add a bit of hot water to the dish and scrape up the tasty bits from the bottom to make more sauce.
• Serve to a very lucky family that will be scrambling for more! If this doesn't soon become your favourite way to roast chicken I'll be a monkey's uncle!

SKILLET-ROASTED LEMON CHICKEN WITH POTATOES

Steps:

• Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.