When I was at Hopcott's last weekend I bought a free range chicken so I wanted to roast it for Monday dinner, but wanted to do something a little different. I really love those lemony potatoes that come with a lot of Greek meals, so I decided to roast the chicken along with some potatoes Greek style.
One large frying chicken
1 head of garlic
8 yukon gold potatoes cut up
2 cups of chicken stock mixed with the juice of 2 lemons
2 tablespoons of olive oil.
Handful of fresh sage or oregano or rosemary
First I stuffed the chicken with one head of garlic cut in half and one lemon that had the juice squeezed out of it. Then I trussed it up with some kitchen twine to keep those legs together.
I put the chicken in a large roasting tin then added the cut up potatoes and the stock combined with lemon juice. Drizzled olive oil over the chicken and potatoes then sprinkled with cut up sage and salt.
One large frying chicken
1 head of garlic
8 yukon gold potatoes cut up
2 cups of chicken stock mixed with the juice of 2 lemons
2 tablespoons of olive oil.
Handful of fresh sage or oregano or rosemary
First I stuffed the chicken with one head of garlic cut in half and one lemon that had the juice squeezed out of it. Then I trussed it up with some kitchen twine to keep those legs together.
I put the chicken in a large roasting tin then added the cut up potatoes and the stock combined with lemon juice. Drizzled olive oil over the chicken and potatoes then sprinkled with cut up sage and salt.
