Lemon roasted chicken with potatoes. One of the most favorite dishes usually served on Sunday, everyone in the table will surely love it.
An all time classic battle that I had with my sister Dimitra back in my hometown when I was a teenager, was lemon roasted chicken VS roasted chicken with tomato sauce. I was – and still am – a huge fan of lemon roasted chicken, while Dimitra was – and still is – fan of roasted chicken with tomato sauce. My mother? My mother was desperate as she was trying to please both of us.
Now, that I am living alone and I am the master of my kitchen I always make lemon roasted chicken. I bet that if Dimitra eat someday this recipe she will regret her choice for all of these years.
Recipe notes
One of the things I love most about chicken is its crunchy skin. Especially if you roasted by using a spit. But I don’t have one, so I had to try to find an alternative.
In order to have a beautiful roasting you may use a beer can. How? First you have to wash the can, open it and leave the can half-filled. You may add half of the beer quantity to the potatoes. Lower the chicken onto the beer can, making sure the chicken sits upright. This way the chicken will be cooked evenly on all sides, while steams will make it juicer on its inside.
But I also wanted to enhance the crispness of the skin. And that’s where my favorite lard comes in. I used the lard in order to create a paste with which I spread the chicken, over its skin and below. That is, between the skin and its flesh. I add some lard between the skin and the flesh in order to enhance its juiciness.
If you do not have lard you can make your own. You may find my recipe here.
Finally, it is a good idea to tie the legs of the chicken together by using a string together. This will help to evenly bake and not tear the skin.
Lemon roasted chicken with potatoes
Ingredients
- 6 potatoes
- lemon juice of 2 lemons
- salt
- freshly ground black pepper
- oregano
- 70 ml olive oil
- 1 chicken whole
For the paste
- 2 tbsp lard or butter
- 1 tsp smoked paprika
- salt
- freshly ground black pepper
- oregano
Instructions
- Preheat the oven to 180 ° C.
- Clean the potatoes and slice them in to wedges. Arrange them on the baking sheet.
- Add lemon juice, salt, freshly ground black pepper, oregano and olive oil.
- Mix well and set aside.
For the paste
- In a small bowl, mix the lard or the butter, smoked paprika, salt, freshly ground black pepper and oregano.
- Spread half the amount of the paste on the chicken, over the skin and below. That is, between the skin and the flesh.
- Add the chicken over the potatoes and cover with greaseproof paper and then with aluminum foil.
- Bake in a preheated oven at 180 ° C for one hour. Then remove the greaseproof paper and aluminum foil and bake for another 30-40 minutes. Be sure to spread the chicken with the remaining half of the paste while baking.
This was my version of our favorite Sunday meal, lemon roasted chicken with potatoes. A recipe from the past, as it is based on few and good ingredients for its taste.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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