Roast chicken and rooster potatoes with lemon

---

You can see a list of stockists of Albert Bartlett Rooster potatoes on their website. You can also buy their seed potatoes, should you wish to grow your own.

Ingredients

• 4tbs vegetable oil
• 8 Chicken Legs
• 12 Whole garlic cloves
• 650g Medium Rooster Potatoes cut in wedges
• 1 bay leaf
• 1 Sprig Rosemary
• 2 Whole Unwaxed Lemons
• 400ml Good chicken stock

Mise en place

• Preheat the oven to 200°C/400°F/Gas 6.

Method

1. Cut the chicken legs into joints, heat a frying pan with a table spoon of the oil and brown the chicken legs all over.
2. Transfer the browned legs into a roasting tray.
3. Cut the lemons into thick slices 2cm thick, add them to the roasting tray.
4. Put the tray onto a high heat, add the rest of the oil and toss the legs and lemon to coat.
5. Add the potatoes, bay and rosemary, pour in the stock and bring to a boil.
6. Put the tray into the oven and baste regularly till both potatoes and chicken is tender, approx 1 hour.
7. Remove from the oven and discard the lemon pieces.
8. Place the chicken and potatoes onto serving dish and spoon over any remaining juices from the roasting tray.

(Recipe by Andrew Fairlie)

See also

• Roast potatoes
• Roast vegetables
• Gravy recipes
• Perfect Yorkshire puddings
• Get chicken pieces the economical way, joint the chicken yourself

---

This recipe originated from the recipe section of Albert Bartlett

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

---