Roast chicken with lemon and rosemary roast potato

10 165 423
Ingredients Minutes Calories
Prep Cook Servings
45 min 2 h 6
Roast chicken with lemon and rosemary roast potato
Health Highlights


2 kg Whole Chicken
3 tbsp Sea salt, fine ((for rubbing on the chicken))
3 tbsp Black pepper ((for rubbing on the chicken))
1 1/2 kg Yukon Gold potato
5 medium Carrots
1 medium Lemon
1 bulb Garlic ((broken into cloves))
7 sprig Thyme, fresh
2 tbsp Olive Oil, Extra Virgin
5 sprig Rosemary, fresh (,leaves picked)


Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5.

Bring a large pan of salted water to the boil.

Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.

While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes.

Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes and carrots into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

Remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table.


How to serve to baby:

- Give the chicken drumsticks to baby.  She'll use the bone to hold and suck off the iron rich juices and meat.

- Offer the potatoes and carrots as finger food

- Blend together the carrots, potatoes, and dark meat into a blender and puree until desired consistency.

Nutrition Facts

Per Portion

Calories 423
Calories from fat 102
Calories from saturated fat 19.2
Total Fat 11.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.5 g
Monounsaturated Fat 24.0 g
Cholesterol 83 mg
Sodium 3263 mg
Potassium 1955 mg
Total Carbohydrate 56 g
Dietary Fiber 7.8 g
Sugars 4.9 g
Protein 28.1 g

Dietary servings

Per Portion

Fruit 0.2
Meat 3.7
Vegetables 3.9

Energy sources