Lemon roast chicken

Roast chicken with lemon and garlic served with hasselback potatoes


  • 2h

  • Serves 6 approx

    Medium
  • Select for option
  • Always check the label

Ingredients

  • For the hasselback potatoes

  • 1kg medium sized potatoes

  • 2 cloves of garlic, crushed

  • 1 lemon, zest and juice

  • 2 tbsp olive oil

  • Salt and pepper

  • For the roast chicken

  • 1 Morrisons extra large roast chicken approximately 2kg

  • 1 bulb of garlic, cut in half

  • 1 bunch of thyme

  • A drizzle of oil

  • Salt and pepper

  • 2h

  • Serves 6 approx

    Medium
  • Select for option
  • Always check the label

  • Ingredients

    • For the hasselback potatoes

    • 1kg medium sized potatoes

    • 2 cloves of garlic, crushed

    • 1 lemon, zest and juice

    • 2 tbsp olive oil

    • Salt and pepper

    • For the roast chicken

    • 1 Morrisons extra large roast chicken approximately 2kg

    • 1 bulb of garlic, cut in half

    • 1 bunch of thyme

    • A drizzle of oil

    • Salt and pepper

  • Directions

    Preheat the oven to 180C fan/200C/gas 6

    To make the hasselback potatoes

    Cut slices along the width of each potato at 4-5mm intervals about two thirds of the way into the flesh. Place into a large bowl.

    Add the crushed garlic, grated lemon zest and juice and olive oil. Season and mix well. Reserve the juiced lemon.

    For the roast chicken

    Place the chicken into a large roasting tin. Arrange the prepared hasselback potatoes around the chicken, cut sides up.

    In the cavity of the chicken, place the garlic bulb and reserved juiced lemon. Reserve 1 tablespoon of thyme leaves and place the remaining thyme sprigs into the cavity.

    Drizzle a little olive oil over the chicken, scatter with the reserved thyme leaves and season with salt and pepper.

    Roast in the preheated oven for 1 hour 30 minutes, basting the chicken and potatoes at 30 minute intervals.

    To test your chicken is cooked insert a skewer into the thickest part of the bird and check the juices are running clear. Increase the cooking time if necessary, removing the cooked hasselback potatoes and keeping warm.

    Allow to rest for 10 minutes before carving.

    Serving suggestion

    Serve with seasonal green vegetables.