Roast chicken is a great recipe for all occasions. What’s more, you don’t have to wait for any special occasion to cook this treat. Your family would love it for weekend lunch.
Irresistible Herbed Potatoes with Roast Chicken
3 Large sprigs of fresh rosemary
8 Medium, evenly-sized potatoes, peeled
1 tablespoon Oil
3 oz Butter
12 oz Baby leeks, trimmed
12 oz Baby carrots, peeled
12 oz Baby parsnips, peeled
3 1/2 lb Chicken
Salt and freshly ground black pepper
Finely grated rind of 1 lemon
Preheat the oven to 400°F/Gas Mark 6, about 15 minutes before cooking. Place a chopstick on either side of a potato and, with a sharp knife, cut down through the potato until you reach the chopsticks; take care not to cut right through the potato. Repeat these cuts every 5mm along the length of the potato. Carefully ease 2-4 of the slices apart and slip in a few rosemary sprigs. Repeat with remaining potatoes. Brush with oil and season well with salt and pepper.
Place the seasoned potatoes in a large roasting tin. Add the parsnips, carrots and leeks to the potatoes in the tin, cover with a wire rack or trivet.
Beat the butter and lemon rind together and season to taste. Smear the chicken with the lemon butter and place on the rack over the vegetables.
Roast in the preheated oven for 1 hour and 40 minutes, basting the chicken and vegetables occasionally, until cooked thoroughly. The juices should run clear when the thigh is pierced with a skewer. Place the cooked chicken on a warmed serving platter, arrange the roast vegetables around it and serve immediately.