Chicken, Roasted with Lemon and Garlic, with new potatoes and cauliflower stuffing with za’atar
This particular roast, one of the easiest to do, I’ve been meaning to cook again for a while now. But the chicken roasted with yoghurt and lime took precedence for several weekends now. And I have to admit a preference for it. Regardless of how good this is. This time around the decision to go with the lemon and garlic was partly due to the cauliflower stuffing with za’atar. Still, that would go really well with the other, too. Oh, the decisions. I’m actually torn between the two recipes. I’m guessing right now that the only way of deciding which is best is to go with the yoghurt and lime next weekend to taste the differences. Either way I’m not going with the recipe for the stuffing within this post. That’s going to be separate. It’s the end of the week and I’m behind schedule. To the extent I shouldn’t really be spending time on this!
Earlier, whilst waiting for the chicken to roast, and as I was taking photos of white fleshed sweet potatoes that I’m loving right now (yes, they’re one of the ingredients for the stuffing) I suddenly thought of doing an ingredient of the month as a feature within this blog. Just to go with it as an ingredient at the start of the month, then the occasional recipe throughout the rest. That led me to thinking of including others, as in their recipes for the same as the main ingredient within a particular dish. Huh, the more I think of it the less I happen to like the idea. And I have to admit one of the reasons for thinking of doing it was to have a collection of recipes to hand, instead of having to trawl the
rubbish (in my opinion) recipe sites (not food bloggers, btw) on the net. Hmm, if anyone has a thought on that do please let me know.
Chicken, Roasted with Lemon and Garlic
- olive oil
- 500g x chicken leg quarters, skin and excess fat removed and discarded, rinsed
- 2 x medium lemons, freshly squeezed through a fine sieve if necessary
- about 4 x garlic cloves, kept in their shells
- about 500g x new potatoes (Charlotte used), scrubbed, small kept whole, larger cut in half or thirds, coated in olive oil
- 1 x dried bay leaf, split
- cold water, to add to the juices in the roaster throughout roasting
Measurements within brackets above are approximate only.
- Preheat oven to 200°C.
- After preparing the chicken place in an oven suitable roaster, pour over the lemon juice, add the bay leaf pieces and the garlic cloves. Either add the potatoes to the same roaster, if large enough, or keep them separate if there isn’t enough space.
- Roast both the chicken and potatoes on the same shelf of the centre of the oven for up to 1½ hours, depending on the size of the leg quarters and how hot the oven is. Do baste every 20 – 3o minutes, turning the chicken pieces over and making sure they’re coated in the lemon mixture. Add a splash or two of water to keep the juices wet at all times. Turn the potatoes as well, making sure they’re nicely coated in oil. If the potatoes are cooking faster than the chicken simply cover them with tinfoil, which should be removed at least 10 minutes prior to serving to crisp the potatoes again.
- The chicken can be tested, to make sure it’s fully cooked, by inserting a metal skewer into the fattest part of the thigh or drumstick and, if there are no pink juices oozing out, the chicken will be cooked. If in doubt cook until the juices run clear. Never serve undercooked chicken.
- If, like me, it’s not always possible to buy ripe lemons (by that I mean soft when squeezed) then do buy them several days ahead and store them in a cupboard. Like bananas they will ripen further, unlike oranges. Here’s a great link with that and other info on lemons:
All photographs within (Todas las fotografías dentro de) FTP:
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