Whole Roast Lemon and Oreganum Chicken

Serve the chicken with creamy potato and leek bake, fresh rosemary sprigs, lemon slices and an extra drizzle of paprika.

Ingredients

• 1 whole fresh chicken
• 2 lemons, sliced into wedges
• 2 garlic cloves (crushed)
• paprika
• rosemary salt, pepper
• 2 onions, cut in half with the skin on
• 3 tablespoons butter
• 6 large potatoes, peeled
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 leek, sliced
• 250ml fresh cream

Method

• For the chicken

1. Pre-heat the oven to 180’C.
2. In a roasting dish season the chicken and the onion halves with salt, pepper and paprika and spread crushed garlic all over the chicken, as well as the juice of 1 lemon.
3. Roast for 45-50 minutes turning a few times until golden brown and crispy.

• For the potatoes

1. Slice the potatoes into thick round wedges.
2. Put them in a roasting dish add the leeks, butter and oil. Season with salt, pepper and roast for about 20-25 minutes until soft.
3. Once fully cooked add the fresh cream and return to the oven for another 5-8 minutes until the cream thickens.