Roast chicken and rooster potatoes with lemon

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Roast chicken and rooster potatoes with lemon
Roast chicken and rooster potatoes with lemon
Servings:Serves 4
Calories per serving:657
Ready in:1 hour 30 minutes
Prep. time:15 minutes
Cook time:1 hour 15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013

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Ingredients

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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.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.


This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

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