I should admit that during the hot months I started preparing Sunday roast not as often as my family were used to. And the main reason is that usually the roast needs time to be prepared and then, when the weather is hot, we do not eat as much as usually or prefer lighter meals.
This Sunday I opted for preparing a whole roasted chicken, a recipe I saw in Tesco food magazine. I decided that chicken could be yummy, light, healthier than some other meats and most importantly – I can use the leftovers and prepare other delicious dishes.
Today I suggest you try this Garlic and Lemon Roast Chicken – a recipe that is easy to make and the meat was delicious and moist.
I, personally, used most of the chicken meat to make 2 other dishes as well – chicken with BBQ sauce and chicken baked with aubergines (eggplants) and courgettes (zucchini). But you can as well use the leftovers to prepare different sandwich fillers for the working week ahead or maybe some stir-fries.
Enjoy it the way you like it best!
Whole Chicken Roasted with Garlic and Lemon
1 whole chicken (about 1,5kg), washed and ready to cook
30gr butter, soft
salt and pepper
1 lemon, cut in wedges
1 garlic bulb
4-5 potatoes, thickly sliced
Oil the baking tray and arrange the potato slices at the bottom
Cover the chicken in butter and season with salt, pepper and oregano
Put the garlic gloves and lemon wedges in the chicken cavity and tie the legs. Place on top of the potatoes
Roast in the oven at 180-190°C for 1hour 40 minutes – 2 hours, until thoroughly cooked
Leave to rest for bit and shred. Serve with the baked potatoes and fresh salad.
I hope you give this recipe a shot, especially if you like different chicken recipes or you want to be able to prepare a meal that would help you cook other delicious dishes during the busy week.
If you have some suggestions or recommendations, just get in touch with me by leaving a comment below.
Wish you all the best!