Roast chicken and rooster potatoes with lemon

Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.

Ingredients

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• 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.

See also

• A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
• Roast potatoes
• Roast vegetables
• Gravy recipes
• Perfect Yorkshire puddings
• Get chicken pieces the economical way, joint the chicken yourself

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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.

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