Saturday, January 21, 2012
Roasted Lemon Chicken with Baked Vegetables
3 ½ lbs. Whole chicken
4 tbsp. Lemon juice
9 cloves Garlic, whole and unpeeled
4 tbsp. Olive oil
2 lbs. Roasting potatoes cut into 2 inch pieces
4 Red onions cut into quarters
8 Small zucchini, trimmed and cut in half lengthways
8 ½ oz. Chicken stock
Preheat the oven to 425. Put the chicken in a large roasting pan. Pour 1 tablespoon of the lemon juice over the chicken, and then place the lemon half and 1 garlic clove inside the cavity. Brush the outside with 1 tablespoon of the oil. Season.
Arrange the potato and remaining garlic cloves around the chicken. Brush the potatoes with 2 tablespoons of the oil and roast for 20 minutes. Reduce the heat to 375. Place the onion around the chicken, turning the potatoes at the same time. Return to the oven for a further 30 minutes.
Place the zucchini cut side down on a baking tray and brush with the remaining oil, and then place in the oven. Baste the chicken with its pan juices and pour the remaining lemon juice over the top.
Turn the onion and potatoes and roast for 20 minutes, or until the chicken is golden and the juices run clear when pierced between the breast and thigh.
Transfer the chicken, potatoes, garlic and onion to a serving plate, cover with foil and keep warm for 10 minutes.
Check the zucchini halves are tender and nicely colored - they may need to stay in the oven.
Meanwhile, to make the gravy, place the roasting pan over high heat and add the chicken stock. Stir with a wooden spoon to scrape up any sediment and boil for 7-8 minutes, or until it reduces and thickens.
To serve, remove the lemon and garlic from the cavity and discard. Serve the chicken with the onion, garlic, zucchini, potatoes and gravy.