Roast chicken with lemon and rosemary

Name: Roast chicken with lemon and rosemary
Ingredients: 1200 g whole chicken; 1 teaspoon fine salt; 1 lemon; 1 garlic clove; 1 sprig fresh rosemary; 1200 g medium potatoes; 150 g carrots; 450 g tomatoes; 75 g red bell pepper or kapia pepper; 4 unpeeled garlic cloves; 4 sprigs fresh rosemary; 75 ml olive oil; 1 teaspoon fine salt; 1/2 teaspoon ground pepper; 50 g olives; 15 ml olive oil; 1 sprig fresh rosemary; 50 ml water

Meat - Roast chicken with lemon and rosemary by Maricica L. - Recipia

Roast chicken with lemon and rosemary starts with thoroughly dried skin and cooks for 80 minutes at 200°C. The potatoes, carrots, tomatoes and pepper sit underneath, where the juices mingle with olives and garlic, while the meat browns with the roasted lemon inside. I use a whole 1200 g chicken with a meaty breast. Preparation: 20 minutes. Cooking: 80 minutes. Rest: 5 minutes. Total time: 105 minutes. Serves: 4. About 770 kcal and 42 g protein per serving.

Ingredients

1200 g whole chicken
1 teaspoon fine salt
1 lemon
1 garlic clove
1 sprig fresh rosemary
1200 g medium potatoes
150 g carrots
450 g tomatoes
75 g red bell pepper or kapia pepper
4 unpeeled garlic cloves
4 sprigs fresh rosemary
75 ml olive oil
1 teaspoon fine salt
1/2 teaspoon ground pepper
50 g olives
15 ml olive oil
1 sprig fresh rosemary
50 ml water

Preparation

1. Pat the chicken dry with paper towels, then rub it all over with 1 teaspoon of salt. Tie the legs together with kitchen twine, if you have some. Pierce the lemon in 5-6 places and put it inside the cavity with 1 garlic clove and 1 sprig of rosemary. 2. Cut the potatoes lengthwise into 8 wedges, the carrots into sticks, the pepper into rings and the tomatoes into 8 wedges. Put them in a roasting pan with 4 unpeeled garlic cloves and 4 sprigs of rosemary. Add 75 ml olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper, then toss. 3. Set the chicken on top of the vegetables, breast side up. Drizzle it with 15 ml olive oil and place 1 sprig of rosemary on top. 4. Roast at 200°C for 80 minutes. After the first 40 minutes, take out the pan, carefully turn the vegetables and pierce the thickest part of the chicken thigh. Put the pan back in the oven; if the vegetables are browning too much or the sauce reduces a lot, gradually add up to 50 ml water. The chicken is ready when the juices from the thickest part of the thigh run clear. 5. Let the chicken rest for 5 minutes before serving.

Notes

A chicken close to 1200 g will cook in the time given above; a larger one will need longer, and check a smaller one earlier. I cut the carrots into thick sticks about as thick as a finger so they don't soften too quickly beside the potatoes. If the olives are very salty, rinse and dry them before adding them to the pan. Fresh rosemary can be replaced with 2 teaspoons of dried rosemary. Serve with a green salad and bread to mop up the juices in the pan. Leftovers keep covered in the fridge for up to 3 days and can be reheated in the oven with a tablespoon of water.