Lemon roast chicken
- 2 tbsp olive oil
- 1 large free-range chicken, cut
- into 6 pieces, skin and bone left on
- 8 cloves garlic
- 3 red capsicums, seeded and cut into quarters
- 1 lemon, halved
- 10-12 cherry tomatoes
- 1 preserved lemon, cut into wedges
- 4 desiree potatoes, each cut into
- 6 wedges lengthways
Preheat oven to 190C. Place the potatoes in a saucepan of water and boil for eight to 10 minutes, then drain and set aside. Heat half the oil in a heavy-based flameproof baking dish over a moderate heat. Brown the chicken pieces in the pan, turning once, until skin turns golden brown. Turn off the heat and add the remaining oil with the garlic, capsicum and potatoes, tossing together gently to coat with oil. Squeeze the lemon over everything and add the lemon halves to the pan.
Season with salt and pepper and place in oven for 45 minutes, taking it out twice to turn the chicken pieces and vegetables. Add tomatoes and preserved lemon for the last 10 minutes. Remove from oven and arrange vegetables in a serving dish, with chicken on top. Serve at a well-made table and offer mama a glass of white wine.
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