This recipe came out of an old South African Fair Lady Magazine, dated 22 April 1992 and is just another variation of Greek Roast Lemon Chicken and Potatoes. This recipe uses a whole chicken instead of pieces. Although I much prefer the balance of ingredients in the Greek Roast Lemon Chicken and Potatoes recipe – However this is still another winner but I would rate it 2nd after Greek Roast Lemon Chicken and Potatoes.
Serves: 4 Total kilojules as given in book: 10,960 or 2,620 Calories
1.5kg chicken, whole
4 sprigs rosemary, fresh (or more added to taste)
6 garlic cloves (use as much as you wish)
salt, to taste
5ml black pepper, freshly ground (or to taste)
1 large lemon
15 ml olive or sunflower oil
6 medium potatoes, quartered
4 onions, quartered
Wash chicken thoroughly, inside and outside. Dry with absorbent paper. Carefully lift the skin over the chicken breast and slip the rosemary and whole garlic cloves under the skin (I slice the garlic). Pat the chicken with the crushed garlic, salt and pepper. Using a fork, prick lemon thoroughly and place it inside the chicken. Pat chicken with olive oil. Arrange quartered onions and potatoes in a roasting pan and sprinkle with a little extra salt, pepper and fresh rosemary sprigs. Add the water. Place chicken on a rack over the potatoes and onions and roast at 180 C for one hour or longer until tender, Turn once only. When chicken has completed cooking, the potatoes should be brown and crisp (I find this is not exactly so), but you may if you wish, roll them in flour and roast at 180 C on stove top but I much prefer them as they are, caramelized with the roasted sediments and lemon juice in pan. You may need to add just a little water on occasion to prevent from sticking and burning to pan. Lovely served with Greek salad and black peppercorn feta cheese -Enjoy!