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
- Pre-heat the oven to 180’C.
- 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.
- Roast for 45-50 minutes turning a few times until golden brown and crispy.
- For the potatoes
- Slice the potatoes into thick round wedges.
- 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.
- Once fully cooked add the fresh cream and return to the oven for another 5-8 minutes until the cream thickens.