Author Notes
This lemon roasted chicken recipe is flavorful, tender and insanely succulent. With just a whole lemon, a pinch of salt and a drizzle of olive oil, you will probably have the best roasted chicken ever! For a perfect meal, serve it with the popular Belgian side dish, stoemp (mashed potatoes + root vegetables). —Joana
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Ingredients
- For the Roasted Chicken
-
1
chicken (approx.1,5kg/ 3,3lbs)
-
1
lemon
-
2 tablespoons
olive oil
-
1 pinch
sea salt
- For the Stoemp
-
6
medium potatoes, peeled and halved
-
2
medium carrots, peeled and chunked
-
1 cup
cabbage, finely chopped
-
1 cup
rice milk
-
1
egg
-
1 pinch
sea salt
-
1 pinch
pepper
-
2 teaspoons
nutmeg
Directions
-
Heat the oven to 190ºC/375ºF.
-
Place the chicken in a large roasting pan.
-
Insert the whole lemon inside the chicken. Please DO NOT open or cut the lemon.
-
Season with sea salt and drizzle with olive oil.
-
Put it in the oven and roast for 40 minutes. Open the oven and make little cuts in the chicken with a sharp knife but be careful not to perforate the lemon. Drizzle the sauce into the chicken with a spoon.
-
Roast for another 40 minutes. There is no need to turn the chicken.
-
While the chicken is roasting, boil the veggies in a large pan with a pinch of salt.
When the vegetables are still firm but soft enough to mash, drain and mash them with a potato masher leaving some bits of vegetables for crunchiness.
-
With a wooden spoon, well incorporate the milk and egg and season with salt, pepper and nutmeg, to taste.
-
I suggest serving the stoemp in the form of duchess potatoes. In order to do so, force the purée from a piping bag in the desired shape and bake in the oven along with the chicken at 190ºC/375ºF for 40 minutes or until golden.
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