Roasted Lemon Chicken with Potatoes
This vibrant recipe is the perfect option for a relaxed evening indulgence, or a long and lazy weekend lunch (preferably in the garden with the sun warming your face - we can all dream!). Roasted lemon chicken and potatoes is a fresh and modern take on the roast dinner - it is lighter and fresher but just as satisfying.
This is a recipe I enjoy all year round, but particularly in spring. As those dark winter days stretch out, the bright sunlight pokes a head from behind grey clouds and the temperature rises, I find myself reaching for zestier, brighter flavours. But I still want them in combination with the comfort and warmth of heartier ingredients. The perfect roast potatoes hit the bill here, and I can’t think of a better mouthful right now than delicate, citrus-infused chicken to go with them. I hope you enjoy!
Prepare the marinade by adding all ingredients (olive oil, mustard, lemon zest, oregano, thyme, salt and pepper) in a large bowl and mixing them until combined.
Add the chicken drumsticks in the bowl and mix them until they are completely coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
Peel the potatoes, chop them into wedges and place them in a pan along with the bell pepper.
Add the olive oil, mustard, lemon juice, oregano, thyme, salt, pepper and garlic, and stir them until they are all well coated.
Place the chicken over the potatoes and drizzle any marinade left in the bowl.
Add a cup of water and bake in a pre-heated oven at 180ºC (350ºF) for 50 minutes.
Cover the pan with aluminium foil and continue baking for another 20 minutes until the potatoes are soft.
When time permits, marinate the chicken from the previous night. It will get softer and tastier once cooked.
- For the marinade
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- For the potatoes
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