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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


Method

  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.
  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.