Potato Peeled : 1 KG
Lemon : 1 Piece
Coarse Sea Salt : 1 Table spoon
Fresh Chicken : 1Kg
Rosemary : 6 Sprigs
Olive Oil : 4 Table Spoon
Fresh Chicken Stock : 400ml
How to Prepare Rosemary Roast Chicken
- Pre-heat oven to 220 degree Celsius. Cut the potatoes into 2 halves and put that in large pan with salted water. Bring it to boil, cook it for 5 minutes and drain the water.
- Add olive oil in a large roasting tin and heat for 5 minutes. Dip potatoes in it and cook for 20 minutes. Peel the lemon zest and slice it finely. Mix it with salt water.
- Place chicken on a board. Lift the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary.
- Take the tin out of the oven and arrange potatoes. Now place the chicken upside down on the rack and roast for 20minutes. Turn the chicken and potatoes over, coating them in the fat that runs off the chicken and roast for another 20 minutes. Repeat this till chicken is tender.
- Remove the roasting tin form the oven and put chicken on a server platter, let it rest for 20 minutes.
- Scoop potatoes on an overproof dish and return them to oven to finish crisping up. Pour away the fat from the roasting tin, and put it on the hob over low to medium heat. Add half the chicken stock, bring to simmering point. Reduce the sauce after checking seasoning . Pour through a sieve into a warmed gravy jug.
- Pile potatoes around the chicken, and garnish with remaining rosemary sprigs.
- Now serve it with gravy on the side.
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