- 1.5-2 kg whole corn fed chicken
- 1 lemon, halved
- 2 cloves garlic
- 600g potatoes, cut into ½ cm slices
- 1 onion, sliced
- 3 tbsp olive oil
- 1 tbsp chopped parsley
Preheat the oven to 200oC, gas mark 6. Place the chicken in a roasting tin and season. Place the lemon halves inside the chicken and rub the garlic over the chicken skin before adding to the lemon. Roast for 1¾ hours (45 minutes per kg plus 20 minutes) and allow to stand for 10-15 minutes before carving.
Toss the potatoes and onion in a large plastic bag with the oil then spread out onto a large baking tray. Roast for 45 minutes in the top part of the oven. Sprinkle over the parsley, add a pinch of sea salt and serve with the roast chicken.
Top cheat! Mix together any leftover chicken with cooked salad potatoes, rocket leaves and cherry tomatoes and drizzle over your favourite dressing for deliciously simple supper.
For classic Lyonnaise potatoes, boil the whole potatoes for 10 minutes, then run under cold water to cool, drain and then cut the potatoes into ½ cm slices. Meanwhile heat 1 tbsp oil in a large frying pan and fry the onions for 5-6 minutes until golden.
In a separate frying pan, heat 2tbsp oil and fry the potatoes for 8-10 minutes in batches, turning once until golden. Mix together the potatoes, onion and parsley, add a pinch of sea salt and serve with the roast chicken.